Presto Pesto Recipe
- 2 cups of fresh basil (or garlic scape, chickweed, ramp, radish greens)
- 5 garlic cloves
- 1/4 cup walnuts
- 3 tablespoons nutritional yeast
- 1/3 cup extra virgin olive oil
- salt+ pepper to taste
Blend all ingredients in food processor, use fresh or keeps in the refrigerator for about 1 week, or in the freezer for homemade fresh pesto all winter long!