Vegan Basil Pesto with Lemon Zest
by Ben Gramkowski and Jillian MacLeod
- 2-2½ packed cups of fresh basil leaves and flowers
- 1/3 cup raw almonds
- 3-4 garlic cloves
- ¾ cup olive oil
- 1/3 cup nutritional yeast
- Zest and juice from half a lemon
- Salt and pepper, to taste
Pulse whole almonds in a food processor until coarsely chopped.
Gradually add basil and garlic (depending on the size and gusto of your food processor, you may want to chop these up a little first). Add lemon zest, process until fine.
While processor is running, slowly add the lemon juice and olive oil, and process until smooth.
Gradually add the nutritional yeast between pulses of the food processor.
Taste, add salt and pepper, and adjust ingredients to your liking.
Finally, add the herbs and enjoy.
Recipe yields 4 to 6 servings.