May 05, 2013
Wow!!! I am so excited to have found this recipe. I love pesto, but eat a dairy-free diet, so finding a recipe I'm happy with is always a challenge. Any previous pesto I've made just seemed to turn out poorly. This one is great, and I swear for once the nutritional yeast actually makes me think of cheese (which I so love and miss)! My modifications were as follows: I used pecans because it was what I had on hand, I did add a dash of salt and pepper, my herbs were from the garden and I threw in a little oregano, thyme, and lemongrass (since it called for lemon anyway). I was definitely heaviest on the basil though. Finally, I added the oil very slowly, because my biggest problem with previous pesto attempts has been too much oil for too few herbs. A "bunch" is hard to define so I just went slow and...voila - a great pesto! I probably only used 3 tablespoons of oil, so definitely not a half cup, but I know everyone likes their pesto to slightly different consistencies. Thanks so much for this recipe. It will definitely be my go-to pesto from now on.
—Michelle A
