Over the last decade, seders for Tu Bishvat have spiked in popularity. This is one great recipe for a side dish.
Kosher salt and freshly ground black pepper
Juice of one lemon
1/2 cup olive oil
2 garlic cloves
2 cups packed basil leaves
1/2 cup chopped walnuts
1/4 cup nutritional yeast
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.
Pronounced: too bish-VAHT (oo as in boot), Origin: Hebrew, literally “the 15th of Shevat,” the Jewish month that usually falls in January or February, this is a holiday celebrating the “new year of the trees.”