Growing up with an Italian mother, pesto has always had a special place in my heart (and stomach)! I’m very particular about my pesto and either make it from scratch or there’s 1-2 brands that I will buy pre-made. Some of you may know this, but I try to keep dairy-free at home since I eat out quite often in the city and that’s my attempt at some sort of balance! So I made a delicious non-dairy, vegan pesto sauce that gets my stamp of approval.
- 2 cups basil
- 1/2 cup walnuts
- 2-3 large cloves garlic
- 3 tablespoons nutritional yeast
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 4 tablespoons water, room temperature or more if you want your sauce less thick
Place all ingredients in a blender and blend until well combined. Add more water if you prefer a less thick sauce.
Optional: season with more garlic, salt and/or pepper to your liking.
Store in a mason jar or tupperware for up to 1 week in the fridge or freeze.