Ingredients
Units
Scale
- 5.5 oz / 150 g walnuts, toasted
- 5.5 oz / 150 g fresh sage leaves
- 5-6 cloves of garlic
- 4 tbsp nutritional yeast
- 1 cup / 240 ml olive oil
- 1/2 lemon, juiced
- salt, pepper
Instructions
- Add walnuts, sage leaves, garlic, and nutritional yeast to a blender, and pulse until finely chopped.
- While the food processor is running, slowly drizzle in olive oil. Stop to scrape down the sides sometimes, as needed.
- Season with lemon juice, salt and pepper.
- Transfer pesto to an airtight container. Store it in the fridge and use it within about a week, or freeze it in small portions for later. Enjoy!
- Prep Time: 10 minutes