Servings : 4 | Cooktime : 5 minutes | Difficulty : 2/10
1 cup walnuts
2 cups fresh basil
3 tbsp any cold pressed oil
2 clove of garlic
3 tbsp nutritional yeast
2 tbsp lemon juice
pinch of salt to season
Knife & blender
Prep it –
The only real work in this recipe is peeling and chopping the garlic. I like to chop it before it goes into the blender as it ensures that no big garlic pieces are left to chance. Once this is done its time to combine all of the ingredients.
Blend it –
With your new best friend, the blender, you will have this pesto whipped up in a snap. Simply add all of the ingredients into the blender and wiz it up. How blended you like it is up to you. If you like it a little richer then just add a little more oil. I like the keep this to a minimum, just enough to speak on toast or bread.
Serve it –
When you are happy with the consistency, that’s it, your done! Remove from the blender and enjoy on a cracker or toast or even with pasta.
This recipe is so easy and really packs a flavor punch!
This is one of my favorite go-to recipes for sandwiches, crackers, toasties, and even baked potatoes. This is such a quick fix for lunch sandwiches and goes great in pasta dishes both hot and cold. It’s so easy and fast to make there’s no need to batch make this. Stored in a container, refrigerated, this will last you 3-4 days.
Try swapping out the walnuts for pecans, classic pinenuts or almonds.
Check out our delicious sandwich, lunch, and pasta recipes below this can be used in.