Basil & Walnut Pesto [Vegan]

1. 1

   Wash the lemon, grate 1 tsp of zest (or more if preferred) and then juice half of it. (Tip: Store the other half of the lemon in your fridge; add a wedge of it into your morning tea, or squeeze some juice over a fresh salad or pasta dish!) Peel the garlic. Wash the basil; remove the leaves from its stems.

2. 2

   Place the lemon zest and 1 tbsp of juice into a food processor. With the food processor running, drop the garlic down the pouring spout. Blend until it's blitzed.

3. 3

   Add 4 tbsp oil, 30g walnuts and 1/4 tsp asafoetida. Season the mixture with a pinch of salt and a few grinds of black pepper to taste. Blend until the nuts are smoothish and creamy. Use a spatula to scrape the mixture off the sides and the lid, back down into the base. Add 2-21/2 tbsp nutritional yeast (depending on your preference). Mix until combined. (Tip: The mixture will still not be completely smooth, but this is OK.)

4. 4

   Add the basil. Blend until completely processed. Taste and season as necessary; add more lemon juice, yeast, salt and/or seasonings if preferred. (Tip: If you would like a slightly thinner consistency, add a little water, 1 tbsp of water at a time, until your desired consistency is achieved.) Enjoy!

5. 5

   Tip: Refrigerate any leftover pesto in an air-tight and resealable container; consume within 3-4 days. Alternatively freeze in a container or ration and then freeze it in smaller portions; use several (small) resealable containers, baggies or an ice cube tray for easy pesto and cooking convenience!

* Per serving · 4 servings · Values may vary.

No additional tips available.