Be sure to impress any family member with this delicious dish. This creamy, zesty, cheesy, garlicky and is so easy to make. This sauce contains the perfect blend of ingredients and easy to freeze after for later consumption. I used to add parmesan cheese but with this recipe you won’t even miss it at all. All you need is basil, pine nuts, garlic, lemon juice, olive oil and nutritional yeast. Great to add to any pasta or like I did here with bowtie pasta and sliced tomatoes, lettuce and viola. A perfect Pesto Salad. Alternatively you can eat this pesto warm over hot pasta and tastes just as good!
2 cups fresh basil leaves (packed)
1/4 cup olive oil , extra-virgin
1/4 cup pine nuts
1/4 cup walnuts
3-4 cloves garlic , minced
1 Tbsp of nutritional yeast
a squeeze of fresh lemon juice , to taste
salt/freshly ground pepper , to taste
- To a small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
- Add olive oil a little at a time. Add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
- Store leftovers covered in the refrigerator up to 1 week. After that put in freezer for up to two months