Author Notes: This pesto is so good, you’ll never notice that it’s dairy-free! Nutritional yeast adds cheesy flavor. Serve this in sandwiches, with pasta, or as a topping for thickly sliced heirloom tomatoes. —Gena Hamshaw
Makes 1 generous cup
2 cups tightly packed fresh basil
1/2 cup walnuts or pine nuts
1 to 2 cloves garlic, roughly chopped (to taste)
1/2 cup extra-virgin olive oil Sea salt and freshly ground pepper, to taste 1 tablespoon lemon juice
3 tablespoons nutritional yeast
Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground.
Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.
This recipe is a Community Pick!