Vegan Walnut Pesto
Honestly, I think pesto is my favorite Italian sauce. The strong herb taste mixed with the aroma of garlic and the cheesy aftermath, it truly is a spectacular experience.
For a while, I did not realize pesto was cheese based! No wonder I got so sick all the time! Prior to fully transitioning into a vegan diet, I began making this vegan pesto to allow myself to enjoy pesto with no stomach pain.
It is funny how often diary products are lingering in the back of meals you would never think of. You never truly realize until you start noticing how your body reacts.
Right now, it is basil season in CT! I grew basil myself this year, and I have so much of it. I never realized how much these plants grow. So, I figured why not make my absolute favorite vegan sauce and put it on absolutely everything!
Directions: Blend all ingredients in high speed food processor until smooth or your desired consistency. Enjoy!
Tip: if it is not blending well, you may need to add more oil or water. Add oil or water slowly until your mixture is the way you love it
Creamy Vegan Walnut Pesto
- 1 cup fresh basil packed;
- ½ cup walnuts
- 3 cloves garlic
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- ½ tbsp salt and more for taste;
- 4 tbsp extra virgin olive oil
- 2 tbsp water
- 1 pinch black pepper
- Blend all ingredients in high speed food processor until smooth or your desired consistency. Enjoy!