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Prep time
10 minutes
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Makes
2 cups
Author Notes
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
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Ingredients
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4 ounces
basil
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3
garlic cloves
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1/2 teaspoon
sea salt
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1 tablespoon
fresh lemon juice
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1 cup
extra-virgin olive oil
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3/4 cup
roughly chopped walnuts
Directions
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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.
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