By Isa Chandra
2 cups basil leaves
1 cup fresh mint leaves
½ cup walnut halves
2 cloves garlic
¼ cup olive oil
2 tsp lemon juice
¼ cup nutritional yeast flakes
¼ tsp salt
Toast the walnuts in a toaster oven for 5 minutes, or on a baking sheet in a conventional oven
for 10 minutes, turning once.
Combine the basil mint and oil in a blender until smooth. Add the toasted walnuts and garlic
and blend until pureed. Add the lemon juice, nutritional yeast and salt and blend once more. It’s now ready to be used or stored in the fridge in an air tight container. Can be made ahead.
Yields: 1 ½ cups
The nutritional yeast makes this pesto creamy. Serve over pasta and vegetables or
spread on some Italian bread and toast it.
Healthy Lifestyle Center, 4300 No. River Rd., Rogue River – Cooking Class (Rogue River SDA Church)
Email: firstname.lastname@example.org Website: www.rrsda.com