Walnut Pesto

Peak basil season may have passed, but that doesn’t mean pesto is off the menu! Toasting omega-heavy walnuts with a cast iron pan packs a rich, nutty punch and lemon zest brightens the flavor. This simple recipe takes less than a half hour and all ingredients can be processed together in one step! I scooped dollops of this batch on top of a gluten free pizza crust topped with fresh garden tomatoes, roasted butternut squash, and vegan mozzarella. Delicious! How do you use your pesto?

Walnut Pesto
prep time: 20 mins; yields: 1 cup; refrigerate up to one week
• 4 cups washed basil leaves (about 5 oz)
• 1/3 cup walnuts
• 2 TBSP water
• 2 TBSP extra virgin olive oil
• 2 TBSP lemon juice & zest of one lemon
• 1 clove garlic
• 1/2 cup nutritional yeast
•  Salt and pepper to taste

1. Lightly toast walnuts on the stove for about 5 minutes, shaking pan to evenly distribute toasting
2. Allow walnuts to cool
3. Add all ingredients to a blender or food processor and blend until smooth

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