1 1/2 cup fresh basil leaves
1/2 cup walnuts
3 tbsp olive oil
1 tbsp + 1 tsp nutritional yeast
1/4 tsp garlic powder
1/4 cup water
salt and pepper
How to do
In a food processor blend the basil, walnuts, and oil until smooth. Add the nutritional yeast and garlic powder next. Once everything is mixed well, slowly add the water until the pesto has reached the desired consistency.
If you’re using it with pasta, mix it all together right after you’ve drained your noodles while it’s still hot and a bit moist. Even if you plan on serving it chilled later, it’s easier to mix everything together when the pasta is hot enough to warm up the pesto.
I used whole wheat spaghetti for Seans dinner and served it cold, the way he likes it.