From grain-free pasta to pizza, pesto is a versatile and savory spread which compliments any dish. This pesto is dairy-free, so vegans rejoice! To make this nut free, substitute 1 cup of sunflower seeds for the walnuts. —Jkoeck
fresh lemon juice
extra-virgin olive oil
roughly chopped walnuts
In This Recipe
In a food processor, pulse the basil and garlic until fine. Add the salt, lemon juice, olive oil and walnuts and process until combined, stopping occasionally to scrape the sides of the processor so that all the walnut pieces are pulverized. Store in an airtight glass container for up to two weeks in the fridge.