top of page
pesto 2.jpeg


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


  • 4 cups washed basil leaves (about 5 oz)

  • 1/3 cup walnuts

  • 2 TBSP water

  • 2 TBSP extra virgin olive oil

  • 2 TBSP lemon juice & zest of one lemon

  • 1 clove garlic

  • 1/2 cup nutritional yeast

  • Salt and pepper to taste


  1. Lightly toast walnuts on the stove for about 5 minutes, shaking pan to evenly distribute toasting

  2. Allow walnuts to cool

  3. Add all ingredients to a blender or food processor and blend until smooth

bottom of page