Walnut-Basil Pesto

I love pesto year round.  In the winter, it is delicious as a warm pasta dish.  In the summer it is a go-to appetizer on thinly sliced Italian bread.  How do you like your pesto?


Below is a very basic basil pesto recipe, vegan-style.  I use walnuts because I always have them on hand, but pine nuts are also very good.


Walnut-Basil Pesto


2-3 cups basil leaves
1/4 cup walnuts
1-2 cloves garlic, minced
Juice of 1/2 lemon (1-2 TB)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup Nutritional Yeast Flakes (Instead of Parmesan cheese.  Red Star is a brand name.)
1/4 cup extra virgin olive oil (You might need more or less, depending on the consistency)
Your favorite pasta, cooked according to directions on package (We usually use linguine.)


Using a food processor, finely chop basil leaves and walnuts.  Add minced garlic, lemon, salt and pepper and process to incorporate ingredients.  Add nutritional yeast, process.  With the machine on, slowly add 1/4 cup olive oil and process until smooth, adding more oil if desired.