Oil-Free Walnut Pesto, Vegan
Makes: 1 cup
- 2 cups Fresh Basil Leaves
- 1 cup chopped Walnuts
- 2 cloves Garlic
- 1 Tbs Lemon Juice
- 1 tsp Sea Salt
- 1/4 cup Water
- Notes: if using a regular blender, soak walnuts in water overnight to soften.
- Place all ingredients in high-speed blender or food processor. Pulse until smooth. Scraping down the sides as you go. Add more water if needed until creamy.
- Put in lidded container in refrigerator till cold if serving on cold salads or serve right away on hot pasta.
Keeps for 5 days in refrigerator. Or freeze for 3 weeks.
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