I used to make pesto by the bucketful back in our Honeymoon Pizza days, and I still love having a table piled high with beautiful fresh basil (and a few other treats too). As farmer's market season kicks into gear, it's great to have an easy vegan pesto recipe waiting for you to just bring home the basil!
2 cloves garlic
about 4 cups fresh basil leaves and tender stems
1 can pitted black olives
1/4 cup nutritional yeast
1/2 tsp salt
juice of 1/2 lemon
1/2 cup walnut pieces
water or olive oil to thin if necessary
Place the garlic in the food processor first, and chop it for a few seconds all by itself.
Add 1/2 the basil, and the olives, yeast, salt, and lemon juice.
Pulse to blend a little at a time, adding the remaining basil as you go.
Add the walnuts last and pulse a few more times. Don't over-blend pesto or it will go from vibrant green to icky khaki color.
Use basil as a spread on bread or sandwiches, as a pizza sauce (or dolloped on as a topping), or as a pasta sauce. Store tightly covered, with a thin coating of olive oil on top to keep the air from getting in and changing the color.
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