Dairy-Free Walnut Pesto

Who doesn’t love pesto? This recipe uses walnuts instead of pine nuts (gotta get those omega 3-‘s) and nutritional yeast instead of traditional cheese- perfect for anyone who doesn’t eat dairy. Grow some basil or buy a bunch at your farmer’s market or local grocer and make a batch of pesto! Whatever you don’t use you can freeze for 2- 3 months (store in freezer-proof bags or tightly sealed tupperware).

What You’ll Need:

• 2 cups fresh basil leaves (packed)
• 1/2 cup raw walnuts
• 2/3 cup extra virgin olive oil
• 1/2 cup nutritional yeast
• 2 garlic cloves
• 1/4 to 1/2 tsp salt (I used 1/2- I like a little salt in my pesto pasta, if you don’t use less)
• Pepper (optional, to taste)
• Pasta!

To Make:

Combine basil leaves, walnuts, olive oil and garlic cloves in your food processor and pulse approximately 1 minute ( you want a smooth consistency). Add nutritional yeast and salt (and a little pepper if you like) and continue to pulse for another 30 seconds, or until all ingredients are blended smoothly together. Serve over your favorite pasta (pictured is a gluten-free brown rice rotini pasta).