Vegan lemon balm pesto
You can use this pesto on pasta, with beans, in stews, on bread, in salads, and anywhere else you can think (within reason). This recipe makes a rounded ½ cup.
Equipment
- Food processor or blender
Ingredients
- 15 grams lemon balm
- 15 grams Thai basil
- 15 millilitres lemon juice 1 tablespoon
- 1 clove garlic
- 40 grams walnuts, toasted shake them around for a few minutes in a saucepan on medium heat to toast
- 1 tablespoon nutritional yeast
- 30 millilitres extra virgin olive oil 2 tablespoons
- ¼ teaspoon salt
- ground black pepper to taste
Instructions
- Add the herbs, lemon juice, and garlic to your food processor and pulse to break down the herbs and garlic.
- Add the toasted walnuts and nutritional yeast. Continue to pulse until you achieve your desired pesto consistency.
- Add the olive oil, salt, and black pepper and pulse to combine. Taste and season with additional salt and pepper if you'd like.