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)
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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