+GF +SF
In the Meyer household, pesto is a staple food. It probably ranks like this: almond milk, hot sauce, pesto … with the rest of the kitchen following way behind. However, after batches and batches of pesto, you learn to mix it up sometimes. Enter our classic vegan walnut pesto. Substituting pine nuts with walnuts adds some extra nutrients to this delicious dip. —LM + AM
MAKES 1 CUP (248 G)
⅓ cup (39 g) raw walnuts, toasted
2 cloves garlic, peeled
3 cups (180 g) chopped basil
1 tbsp (5 g) nutritional yeast
1 tsp fine sea salt
Black pepper, to taste
4 tbsp (60 ml) olive oil
Preheat the oven to 375°F (190°C).
Place the walnuts on a dry baking sheet and bake for about 4 to 5 minutes, or until they’re lightly browned. Shake the baking sheet every minute and keep a close eye to make sure the walnuts do not burn. Remove the walnuts from the oven and allow them to cool for 5 minutes.
Bring a small pot of water to a boil. Take the peeled garlic cloves and place them in the water. Turn off the heat and let the garlic sit in the water for 2 minutes. Transfer the garlic from the water to the food processor with a slotted spoon.
Add the basil, walnuts, nutritional yeast, salt, pepper and olive oil to the food processor and pulse until the mixture is smooth, thick and uniform, about 1 to 2 minutes.