Nasturtium + Basil Vegan Pesto
2 c fresh Basil, packed
½ c Nasturtium flowers + greens, optional
⅓ c walnuts, you can use any nut you like cashews are another great option
½ c olive oil
1 tbsp nutritional yeast
juice from one lemon
salt + pepper to taste
In a blender, combine all ingredients, expect olive oil, blending until ingredients are well combined. With the blender on, slowly drizzle in olive oil until your reach a smooth consistency, you may not need to use all of the olive oil.
Store in an airtight container in the fridge. Pesto will last approximately 7 days refrigerated.
To serve, place pesto in a small bowl, garnish with chopped walnuts, a drizzle of olive oil, salt, pepper, and fresh nasturtium flowers.
I love using this Nasturtium Vegan Pesto in this Heirloom Tomato Galette Recipe.