I never knew I liked pesto. Probably because I never had it. With my first taste of pesto I was hooked! Then, horror struck when I found out it isn’t dairy free. Of course, just my luck. So, it was my mission to create a dairy free version so I could continue to enjoy pesto on all the things. I’m not kidding either, I have been putting pesto on just about everything I’ve been eating lately. Wraps, tacos, on top of vegetables and/or meat, over eggs, and you get the jist. My ultimate favorite breakfast spot has a pesto sandwich and I just think I might have to recreate it for the blog. Moral of the story, if you’ve never had pesto you are missing out!
It only takes a few simple ingredients and a food processor and viola you will have pesto to enjoy on all the things. It will keep in an airtight container (like a mason jar) for about 2 weeks. I hope you enjoy this pesto as much as I did!
- 2 packed cups basil leaves
- 2 cloves garlic
- ½ cup walnuts
- 1 heaping tbsp nutritional yeast
- ½ cup extra virgin olive oil
- salt and pepper taste
- Add the basil leave, garlic, walnuts and nutritional yeast to a food processor. Pulse until ingredients are finely chopped.
- Add the olive oil and blend until fully combined. If needed, add more olive oil until desired consistency. Store in the refrigerator in an airtight container.
- Enjoy!
