March 8, 2017

Dairy-Free Lemon Basil Pesto

4 cups basil leaves, packed
1/4 cup (or more) extra virgin olive oil
1/3 cup raw walnuts
4-5 cloves garlic, chopped
Juice of one lemon
salt and pepper to taste
Combine everything except the olive oil in a food processor. Pulse until all the basil is roughly chopped. Drizzle in the oil and pulse until you get a consistency you like. You may need to add a little more olive oil. Taste and adjust seasoning as necessary.
Store covered in the refrigerator for up to one week.