Local garlic, walnuts and basil combine with extra virgin olive oil and a bit of nutritional yeast to make a perfect vegan pesto. It’s delicious tossed with pasta and vegetables or spread on a toasted baguette, but I also love a dollop stirred into homemade minestrone soup. 2 cups lightly packed fresh basil leaves (about 2 ounces) 3-4 tablespoons nutritional…
Notes from a local kitchen