This is a great simple recipe for vegan basil pesto that can be used to make all sorts of dishes. Here I mixed it with some whole wheat organic pasta. Scott loves this with some Tofurkey Italian Sausages chopped up in it, and I think it would be great with some chopped sun dried tomatoes and artichoke hearts too! I have also spread this on homemade pizzas alongside marinara and it was magical. Super simple, healthy, and packed full of flavor.
2 1/2 to 3 cups chopped fresh organic basil leaves (washed and de-stemmed)
1/2 cup raw walnuts
3 tablespoons olive oil
Juice of one lemon
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
Pinch of black pepper
Blend all the ingredients in a food processor, scraping down sides and processing until it reaches a smooth consistency. Add water to thin it out if desired (could use it as a salad dressing this way!). Best if used immediately, or you could store it in a jar in the refrigerator to use later (should last a few days).