I wasn’t going to post a second time today, but I thought I’d best get this up before I forget what I used.
Okay. I have to admit, I did not measure while I made this. So, you will have to adjust your ingredients to suit your taste as far as thickness, etc. I used an entire package of Trader Joe’s Organic Basil (4 oz.) along with walnuts (I’m guess 2/3-1 cup), pine nuts (1/4 to 1/2 cup), sunflower seeds (1/4 cup ish), olive oil (just a bit, 2 T), orange juice (to give some liquid in lieu of more oil–1/4 to 1/2 cup), 4-5 cloves of garlic, black pepper (1/4 to 1/2 tsp). I added a tiny bit of coconut milk (Trader Joe’s Original Unsweetened) when I needed more liquid and didn’t want more sweetness from orange juice. I added a little bit of sea salt, a shake of nutritional yeast and some extra garlic powder as well. I combined everything in my lovely Kitchenaid food processor and voila! My pesto is fairly thick and could be used as a dip or spread or you could serve over pasta (probably would need to thin out with more coconut or almond milk or your choice.
4 oz fresh basil
2/3-1 cup walnuts
1/4 to 1/2 cup pine nuts
1/4 cup (or so) raw sunflower seeds
4-5 cloves garlic
2 Tbl olive oil
1/2 cup (ish) orange juice
1/2 tsp sea salt
2 Tbl nutritional yeast
1/4 tsp (or so) black pepper
splash (or so) unsweetened coconut milk (almond or others will work too)
My best tip–chop the basil a bit first. My second best tip–start with less and add more of the nuts, OJ, seasonings, etc.