So Mama Red came up with this recipe for a need to have Pesto back in our lives.  She can’t have any dairy so with a little nutritional yeast you can’t even tell this stuff is lacking the cheese.  Pesto is such an easy thing to make but yet sends your dishes, pizza, “pasta” and everything over the top!  In my house we marinate chicken in it, we have pesto pizza, we use it for a sauce over “pasta” noodles, we mix it with our mayo to make our sandwich wraps over the top delicious.  Plus it lasts in the fridge for a few weeks cause it is dairy free so you have plenty of time to try all the yumminess (is that a word, if not it should be) that goes with having a jar in the fridge.

Here is a video of litte ol’ me whipping up a batch to go with my pizza crust to bring to a party:  (Please note that we made recipe updates since we filmed this video and you need a 1/3 cup walnuts!)

Pesto

2.5 Ounce Package Organic Basil (2 cups packed basil)

1 Tablespoon Nutritional Yeast

1 Tablespoon Lemon Juice

1/3 Cup Walnuts (Video says 1/4 cup walnuts but that is wrong!, recipe has been tweaked since then)

1/2 Teaspoon Salt

1 Clove of Garlic

1/2 Cup Olive Oil

Throw everything into the food processor except the oil, pulse the ingredients to chop everything up and then drizzle the olive in the food processor while it is going, keep running until you have a nice smooth pesto.  Store in a glass jar in the fridge.

Enjoy!

Kelly