I had actually never tried pesto before (or maybe I did and I did not realize it), however, when I first made this recipe, I could seriously not stop eating it because it tasted so cheesy, nutty and full of flavor!
I got the recipe from Food 52 and I honestly cannot be any happier I did. What a lot of people don’t know is that it took me a whole year to give up my favorite foods (especially cheese), therefore, I am actually very picky about the new foods I pick as my favorites!
Pesto
Let’s dive into this easy, but worthy-of-bookmarking recipe!
THIS PESTO IS:
Dairy Free
Quite Enchanting
Rich and Flavorful
Truly Addicting
Very Versatile
Save RecipeIngredients
2 cups tightly packed fresh basil
1/2 cup walnuts or pine nuts
1 to 2 cloves garlic, roughly chopped
1/2 cup extra-virgin olive oil
1 tablespoon lemon/lime juice
3 tablespoons nutritional yeast
Sea salt and freshly ground pepper, to taste
Instructions
- Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade.
- Pulse to combine, until the mixture is coarsely ground.
- Add the olive oil, sea salt, pepper, lemon/lime juice, and nutritional yeast, and pulse a few more times to combine.
Calories
1416 cal
Fat
154 g
Carbs
10 g
Protein
8 g
7.8.1.2
27
https://beetabella.com/pesto/
Laura Perez Gavidia
