My Favorite Pesto

Now that I have a food processor, I find that making pesto is SO much easier than when I used my blender. This pesto contains no cheese, but the nuttiness from the toasted walnuts and the nutritional yeast give it the perfect balance of flavor. I do like to take the extra time and toast the walnuts in the oven to really bring out their flavor. You may, of course, use pine nuts as well, but I find I have walnuts on hand more often, since they are a bit less expensive.

• Ready In: 15 mins
• Yields: 1 1/2 cups

Ingredients

• 3  cups basil leaves
• 1⁄2 cup walnut halves
• 2  garlic cloves, smashed
• 1⁄4 cup olive oil
• 2  teaspoons lemon juice
• 1⁄8-1⁄4 cup nutritional yeast flakes, to taste
• 1⁄2 teaspoon salt

Directions

1. To toast walnuts:
2. Preheat oven to 350.
3. Spread nuts on baking sheet and toast for 5-10 minutes, or until fragrant.
4. Add toasted walnuts to food processor, and pulse until crumbly.
5. Add basil leaves and garlic and pulse to combine.
6. Add remaining ingredients and blend until smooth.
7. Check for salt and adjust as needed.
8. Pesto can then be used in your favorite pasta recipe, or stored in the fridge an airtight container.