Ingredients

The following ingredients have 4 Servings
  • 2 cloves of garlic – peeled and blanched
  • 3 packed cups of basil leaves
  • ⅓ cup of raw walnuts – toasted
  • 3 to 4 tablespoons of olive oil
  • 1 tablespoon of nutritional yeast
  • 1 teaspoon of ground sea salt
  • Black pepper to taste

Instruction

  • Toast the walnuts in a 375°F oven for approximately 4 to 5 minutes or until they’re lightly browned. Shake the pan every minute or so and watch them carefully so they don’t burn. Let them cool for 5 minutes.
  • Bring a small pot of water to a boil and drop the garlic cloves in the water and turn off the heat. Let them sit for two minutes. Transfer the garlic to the food processor with a slotted spoon.
  • Put the basil leaves, walnuts, garlic, nutritional yeast, salt and pepper, and three tablespoons of olive oil in the food processor bowl and pulse until the mixture is smooth and thick. Add more oil if you like your pesto thinner.
  • Spread on crackers or toast or toss with pasta.
  • Store in an air tight container in the refrigerator for up to five days or freeze for up to a month.
  • Enjoy!