Courtesy of Rebecca Woodland.
This versatile pesto is perfect for pizza, pasta, crostini, soup topping, or as a base for dips and dressings. Instead of macadamia nuts, feel free to substitute walnuts, pine nuts, or toasted almond slices. Use any variety of basil.
½ cup macadamia nuts
1 tsp. fresh lemon juice OR
4-5 cups basil leaves
¼ cup + 2 Tbsp. Olive Oil*
1-2 tsp. nutritional yeast flakes
up to ½ tsp. sea salt (or freshly grated Parmigiano Reggiano)
- Remove basil leaves from stems. Discard stems. Submerge leaves in a bowl of cold water, swish, and remove from water immediately. Place basil leaves in a salad spinner or Spin n Stor bag. Spin to remove excess water from leaves.
- Pour nuts into bowl of a food processor fitted with an S-blade. (Use at least a 9-cup bowl.) Pulse a few times until nuts are coarsely chopped but not tiny crumbs.
- Add remaining ingredients. Pack the bowl with basil, as much as will fit. Process about 5 seconds until basil leaves are chopped and everything is well-combined. You may need to stop the processing to scrape down the sides; process another 2 seconds.
- Adjust seasoning if needed.
- Use immediately if possible. Remainder may be stored in a zip-lock bag (remove air before zipping) or another air-tight container. Keeps in refrigerator for about 5 days, or in freezer for months.
NOTE: *Choose from these olive oils: Tuscan Herb, Basil, Italian Blend, Milanese Gremolata. You may replace part of the basil with Italian parsley, arugula, or cilantro. Do not make this in a blender because a blender incorporates too much air into the pesto and turns it brown.
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