October 20, 2008

Basil Mint Pesto

by IsaChandra

Makes 1 1/2 Cups

The nutritional yeast makes this pesto creamy. Serve over pasta and vegetables or spread on some italian bread and toast it.

2 cups basil leaves
1 cup fresh mint leaves
1/2 cup walnut halves
2 cloves garlic
1/4 cup olive oil
2 teaspoons lemon juice
1/4 cup nutritional yeast flakes
1/4 teaspoon salt

Toast the walnuts in a toaster oven for 5 minutes, or on a baking sheet in a conventional oven for 10 minutes, turning once.

Combine the basil mint and oil in a blender until smooth. Add the toasted walnuts and garlic and blend until pureed. Add the lemon juice, nutritional yeast and salt and blend once more. It’s now ready to be used or stored in the fridge in an air tight container.

  • November 7, 2010 at 3:09 am: Dawn

    I made this for the first time a couple weeks ago with herbs from my own garden. It was fantastic on spaghetti squash!

  • April 18, 2015 at 1:44 pm: Ratatouille

    I love making vegan meals for my family. I can´t choose if I do this recipe for lunch or dinner…jejeje. Both are ok, but I prefer lunch because today at noon all my family will be together. Lol, in the case of vegan meals, is always hard to choose.