Recipe: Anne's Vegan Pesto
The highlight of our Memorial Day BBQ was Anne’s vegan pesto. I got the recipe from my training partner Anne while we were doing a kick set at the end of swim practice. Or as I like to call it, social kick, where we shake out our legs and chat and usually the talk turns to recipes because swimming will make you hungry, but also because Anne is a serious cook and cookbook reader!
She shared this #vegan pesto recipe with me which is a huge hit in her house. She makes large batches of it, and I can see why! I spooned the pesto over #glutenfree pasta and served it with a mix of grilled, chopped veggies.
Here is her recipe.
Note: I don’t like garlic (I know, I know) so I omitted it and added some lemon zest and extra lemon. I think next time, I will add a clove to satisfy my guests!
2 cups tightly packed fresh basil
1/2 cup walnuts
2-5 cloves garlic, roughly chopped (depending how much ya like garlic 😛)
1/2 cup extra-virgin olive oil
1 pinch sea salt and freshly ground pepper, plus more to taste
1 tablespoon (I like slightly more) lemon juice
3 tablespoons nutritional yeast
Blitz everything in a food processor until smooth.