It’s pesto time at my house. I decided to try a plant-based pesto this summer. Instead of adding parmesan, I used nutritional yeast. To my surprise, it turned out just as good as the original.
I still have a lot of extra basil. If you have a favorite pesto recipe, I’d love to try it! Feel free to add a link to your blog with the comments below.
Yield: 1 cup Prep Time: 10 minutes
1 cup packed basil leaves
4 garlic cloves
1/3 cup Extra Virgin Olive Oil
Juice of 1 lemon
1/4 cup of nutritional yeast in powder form*
3/4 cup walnuts
Sea salt and pepper to taste
- Add all ingredients into a food processor and pulse until smooth.
- Use immediately or store in an airtight container for up to one week in the refrigerator. You can also freeze the pesto in ice cube trays for later meals.
* Nutritional yeast is different than baker’s or brewer’s yeast. You can find it in the natural foods bulk section of grocery stores. Nutritional yeast is known for its tangy, cheesy flavor and is packed with B vitamins, minerals, and protein.