WALNUT PESTO

(V, GF, DF, RSF)

Ingredients

  • 1 cup walnuts

  • 2 cups basil, washed and pat dry

  • 2 lemons, halved and squeezed

  • 2 garlic cloves, peeled

  • ¼ cup EVOO

  • 2 tablespoons nutritional yeast flakes

  • Salt & Pepper

Method

  1. Place all ingredients in food processor and blend!

  2. Use as a dip for crackers, vegetable sticks, add to your sandwich instead of butter, add to salads, or toss through with pulse pasta or spiraled zucchini spaghetti