With a greenhouse full of basil and summer quickly fading it can only mean one thing…Pesto! This recipe is quick and easy, and it’s exploding with flavour.
Add the nuts to your food processor along with the garlic, basil, thyme, nutritional yeast, salt, pepper, olives, oil, lemon juice and wine and puree until smooth, remembering to scrape down the sides with a spatula as needed. Once well blended add 1/8-1/4 cup water as needed to thin.
Ta-daa!! Two jars of Toasted Walnut and Pine Nut Basil Pesto! This also freezes beautifully!
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- ½ cup walnut halves
- ½ cup pine nuts (or pecans or add more walnuts)
- 4 cloves garlic
- 5 cups fresh basil (you can sub up to 2 cups with parsley or kale)
- ¼ tsp dried thyme
- 2 tsp salt
- ⅛ cup white wine
- 4 tbsp nutritional yeast flakes
- ½ cup olive oil
- 2 tbsp fresh lemon juice
- black pepper
- 4 pitted kalamata olives
- ¼- 1/8 cup water to thin
- Add the nuts to your food processor along with the garlic, basil, thyme, nutritional yeast, salt, pepper, olives, oil, lemon juice and wine and puree until smooth, remembering to scrape down the sides with a spatula as needed.
- Once well blended add ⅛-1/4 cup water as needed to thin.
- This also freezes beautifully!
