Oil Free PestoCourse: Salads
1 cup fully packed basil leaves (washed & stems removed)
1/4 cup nutritional yeast
1/4 cup raw walnuts
2 cloves garlic
2 Thai green chilies (optional)
Juice of 1 lemon
salt per your taste
2-3 tbsp water (depending on your desired consistency)
- Remove mint leaves from stems, wash, dry and toss in food processor. Add all other ingredients. Blend while still leaving some texture. Give it a taste and adjust. Enjoy it as a dip or with any rice dishes! Store it in a jar in the fridge for up to 10 days.
- You can also freeze this pesto in ice cube trays in the freezer and use whenever needed.