Vegan Walnut Basil Pesto

This is one of my favorite recipes and if you have a food processor very quick and easy!

I ended up using walnuts instead of pinenuts for two reasons. The pine nuts were hard to find and they were super expensive! As you know my goal is usually quick and easy and let's save some moola.

I made this into two meals because I'm one person:) I served it over some spaghetti squash, very yummy. Then I made a little cashew cream (another recipe for another time) and mixed this with the leftover pesto and served this over Trader Joes Cauliflower Gnocchi. Wow, delicious!

Let's get started.

What You Will Need

1 1/2 Cups of fresh basil

1/3 Cup of olive oil

1 Cup of walnuts

6 Cloves of garlic

Juice of one lemon

1/3 Cup of nutritional yeast

3/4 Tsp of salt

3/4 Tsp of Black pepper

What You Need To Do

Add all ingredients to the food processor and pulse until a somewhat smooth paste forms. Be sure to scrape down the sides in between pulses.

That's it! Store in the fridge for 3-4 days or freeze for later.

I hope you enjoy. 

Please share with friends and let me know what you think when you make it.

Want to learn some of the basics of plant-based cooking? Join me for the 5 Day Plant-Based Cooking Challenge! It will be super fun. I'll be doing a recipe from each meal, breakfast, lunch, dinner, a snack, and dessert! You can also score a FREE 30-page plant-based cookbook to get you started.

Sign up with the link below. I hope to see you in the group.

https://www.tinastinson.com/30-day-plant-based-transition-5-day-cooking-challenge

Xo, T

 

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