This easy Vegan and Dairy-Free Pesto can be whipped up in a jiff and tastes just as good as the traditional version. It is nutty, bold, and exploding with flavor.
- To a food processor, add the basil, walnuts, garlic, lemon juice, water, nutritional yeast, and salt/pepper. Process together and add olive oil a little at a time. Scrape down sides as needed. Check the consistency and add any additional water as needed.
- Store leftovers covered in the refrigerator up to 1 week or in the freezer for 2 months.
- Category: Sauce
- Cuisine: Italian
Keywords: Pesto, Vegan, Dairy free, vegan pesto