WALNUT PESTO
Peak basil season may have passed, but that doesn't mean pesto is off the menu! Toasting omega-heavy walnuts with a cast iron pan packs a rich, nutty punch and lemon zest brightens the flavor. This simple recipe takes less than a half hour and all ingredients can be processed together in one step! I scooped dollops of this batch on top of a gluten free pizza crust topped with fresh garden tomatoes, roasted butternut squash, and vegan mozzarella. Delicious! How do you use your pesto?
Prep time: 20 mins; yields: 1 cup; refrigerate up to one week
INGREDIENTS
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4 cups washed basil leaves (about 5 oz)
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1/3 cup walnuts
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2 TBSP water
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2 TBSP extra virgin olive oil
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2 TBSP lemon juice & zest of one lemon
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1 clove garlic
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1/2 cup nutritional yeast
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Salt and pepper to taste
DIRECTIONS
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Lightly toast walnuts on the stove for about 5 minutes, shaking pan to evenly distribute toasting
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Allow walnuts to cool
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Add all ingredients to a blender or food processor and blend until smooth