Basil & Walnut Pesto Vegan

• 1/2 lemon 1 tsp zest & 15-30ml lemon juice
• 2 garlic clove fat ones!
• 1 7/8 cups fresh basil
• 4 tablespoons extra-virgin olive oil
• 3 7/8 tablespoons walnut pieces
• 1/4 teaspoon asafoetida
• 1 pinch salt & Ground Black pepper
• 2 1/2 tablespoons nutritional yeast flakes

1. Wash the lemon, grate 1 tsp of zest (or more if preferred) and then juice half of it. (Tip: Store the other half of the lemon in your fridge; add a wedge of it into your morning tea, or squeeze some juice over a fresh salad or pasta dish!) Peel the garlic. Wash the basil; remove the leaves from its stems.
2. Place the lemon zest and 1 tbsp of juice into a food processor. With the food processor running, drop the garlic down the pouring spout. Blend until it's blitzed.
3. Add 4 tbsp oil, 30g walnuts and 1/4 tsp asafoetida. Season the mixture with a pinch of salt and a few grinds of black pepper to taste. Blend until the nuts are smoothish and creamy. Use a spatula to scrape the mixture off the sides and the lid, back down into the base. Add 2-21/2 tbsp nutritional yeast (depending on your preference). Mix until combined. (Tip: The mixture will still not be completely smooth, but this is OK.)
4. Add the basil. Blend until completely processed. Taste and season as necessary; add more lemon juice, yeast, salt and/or seasonings if preferred. (Tip: If you would like a slightly thinner consistency, add a little water, 1 tbsp of water at a time, until your desired consistency is achieved.) Enjoy!
5. Tip: Refrigerate any leftover pesto in an air-tight and resealable container; consume within 3-4 days. Alternatively freeze in a container or ration and then freeze it in smaller portions; use several (small) resealable containers, baggies or an ice cube tray for easy pesto and cooking convenience!

lemon, garlic, fresh basil, extravirgin olive oil, walnut pieces, asafoetida, salt, nutritional yeast

Taken from www.yummly.com/recipe/Basil-_-Walnut-Pesto-_Vegan_-1518762 (may not work)