Recipe Recommendation

• Recommended by Kayla Buttress, Sustainable Agriculture Student (see recommended recipes from other students)

Ingredients

• 1½ cup packed basil  (~60 grams)
• 3 tbsp lemon juice
• 1-2 cloves garlic
• ½ cup olive oil
• 1 tsp Salt
• ½ cup nutritional yeast
• Two handfuls of nuts (I use walnuts, you can also use pine nuts or pumpkin seeds)

Tip: Don't worry about being exact with the ingredient measurements! My favourite part about this recipe is how fast it comes together when you don't measure. It saves on washing dishes too.

Directions

1. Add basil, garlic, lemon juice, salt, and oil to immersion blender cup.
2. Blend on low speed for about one minute until a chunky paste is formed.
3. Add nuts and nutritional yeast and blend again for about 30 seconds.

4. Store pesto in the fridge for up to 3 days or freeze to use later (The less heat you use when thawing it, the more flavour you will keep. I recommend thawing it in the fridge the day before you use it).

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