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Step 1
For toasting your walnuts on the stove top: In a skillet, toast on medium-high heat for about 5-7 minutes until a nutty aroma has released, while tossing occasionally (careful not to burn them, they brown quickly).
Step 2
Add the walnuts to the food processor until slightly crumbled. Add the basil, garlic, nutritional yeast, lemon juice, and sea salt. Blend until it becomes a paste consistency. Scrape the sides and gradually add the olive oil until pesto becomes like a sauce.
Step 3
Pesto should have some texture to it and is not completely smooth. If you prefer your pesto to have more liquid or be smoother, add 2-3 tablespoons of water (1 tablespoon at a time) until you reach your preferred consistency.
Step 4
Taste test and adjust seasonings according to your preference. Store in an airtight jar in the fridge for up to one week with a layer of olive oil on top. Or freeze up to 6 months.