Early September is a strange time of year. My mind thinks that I should now be sipping hot tea and breaking out the winter clothes, but my body can’t stop guzzling ice water and is still getting sunburned whenever I leave the house without sunblock. I can definitely tell there is a change in the air, but it hasn’t quite descended upon Tucson yet.
While I really want to be out picking apples and eating pumpkin pie by the truckload, I still have all this basil to use up! But, I think pesto is a great end of summer recipe because most people with basil plants are probably (hopefully) in the same predicament: they have a ton of basil and not enough time to eat all of it before it gets too cold for the plant to survive.
If you are feeling that way right now, pesto is the answer! Really, I can’t think of many times when pesto isn’t the answer 🙂 While I don’t follow a strict non-dairy diet, I do like to limit my dairy in-take and I love using nutritional yeast whenever I can. I would love to say that I experimented with this recipe over and over again and finally figured out that it was the most delicious when I combined the nuttiness of pine nuts and the creaminess of macadamia nuts, I really just happened to have both of them in my pantry and thought it would be a great idea to throw them both in.
And, sometimes in cooking you get lucky and the nuttiness of the pine nuts and creaminess of the macadamia nuts come together and make the most delicious Creamy Vegan Basil Pesto!Print
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 1/3 cup chopped macadamia nuts
- 1/4 cup pine nuts
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 cups packed basil leaves
- 1 teaspoon fresh lemon juice
- 3/4 cup olive oil
- Add all ingredients except for the basil, lemon juice and olive oil to the food processor and give a quick whir, about 10 seconds. Next add the basil leaves and lemon juice. Turn the food processor on and slowly drizzle in the olive oil. Blend for 20-30 seconds until everything is combined.
Recipe makes approximately 2 cups of pesto. Pesto will keep in the fridge for about 5-7 days. This pesto sauce goes well with pasta, pizza, sandwiches, and much more!