 Over the last decade, seders for Tu Bishvat have spiked in popularity. This is one great recipe for a side dish. |
DirectionsPulse basil and walnuts in a food processor. Add garlic, olive oil, and lemon juice and pulse again until smooth. Add nutritional yeast and salt and pepper to taste and pulse until just blended, pausing to scrape down the sides as needed. Store in an airtight container in the fridge for up to a week. 
Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications. Did you like this article? MyJewishLearning is a not-for-profit organization.  
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