Print. To store leftovers, pour a little more olive oil over the pesto to cover. Makes about 1 cup . 6 Ratings ©mittongtare studio.
Refrigerate in an airtight container for up to three days. To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. – KARENMOLLOY. Ingredients. The possibilities are endless!" To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it’s the consistency of a loose paste. April 2008. Easy Pesto "So easy and so very tasty." Sun-Dried Tomato Pesto "Very, very good. I used almonds instead of pine nuts. This is our idea of the best classic pesto sauce. Did we mention it's also super easy? Classic Pesto Sauce. – Vi Miller. Spinach and Garlic Scape Pesto "Use as a sauce for hot pasta, a spread for sandwiches, mixed with mayo for a spread or dip, mixed with ranch dressing for salad.