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Basil Walnut Pesto {dairy free}

To prepare the basil leaves, I use my thumb nail to pinch the leaves off of the stems. You can also use a scissor to cut the leaves off.
To make this nut-free, substitute pine nuts for the walnuts, or just add more olive oil and basil.
Thiis recipe makes about 1 cup of pesto.
Servings: 8 servings
Calories: 68kcal

Ingredients

  • 4 ounces fresh basil leaves
  • ½ cup walnut pieces
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil or a bit more if you like it thinner
  • ⅛ teaspoon salt
  • 1 garlic clove peeled and chopped
US Customary - Metric

Instructions

  • Add all the ingredients to a food processor or high-speed blender, and process until well-blended and creamy.
  • Store covered in the refrigerator for a few weeks.

Nutrition

Calories: 68kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 748IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg