Vegan and Dairy-Free Pesto
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.
Servings: 1 cup
Ingredients
- 2 1/2 cups packed fresh basil
- 1/4 cup walnuts
- 2-3 large garlic cloves
- 1/2 lemon juiced
- 3 tablespoons nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons extra virgin olive oil*
- 2 tablespoons water plus more as needed
Instructions
- 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.