Vegan Walnut Pesto

A tasty dip for your Tu Bishvat seder.

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Over the last decade, seders for Tu Bishvat have spiked in popularity. This is one great recipe for a side dish.

Ingredients

  1. Kosher salt and freshly ground black pepper
  2. Juice of one lemon
  3. 1/2 cup olive oil
  4. 2 garlic cloves
  5. 2 cups packed basil leaves
  6. 1/2 cup chopped walnuts
  7. 1/4 cup nutritional yeast

Directions

Pulse 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.

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Leah Koenig is a writer and cookbook author whose work has been published in The New York Times Magazine, Saveur, CHOW, Food Arts, Tablet, Gastronomica, and Every Day with Rachael Ray. Leah writes a monthly food column for The Forward and a bimonthly column for Saveur.com called “One Ingredient, Many Ways.” She is the former Editor-in-Chief of the award-winning blog, The Jew & The Carrot, and she is a frequent contributor to MyJewishLearning.com, where her recipes are very popular, and highly praised. Her first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was published by Rizzoli in 2011. The book was named one of the “Best Books of 2011? by Library Journal and The Kitchn called it “a big, beautiful book that is also down-to-earth and completely accessible.”

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