Homemade Pesto

Herby, rick, & savory

Recipe by Krystal Lara, Watson’s Organic Market & Cafe | Photos by Topograph

Makes 12 ounces

3/4 cup walnuts

1 cup spinach

1 cup basil

3 cloves garlic

1/2 lemon, juiced

4 tablespoons extra-virgin olive oil

1 teaspoon sea salt

1/4 cup nutritional yeast

2 tablespoons water

1. Add all ingredients to a food processor.

2. Blend until combined and reaches desired consistency.

3. Store in an airtight container for up to 7 days.

Dairy-free and packed with extra nutrients from spinach and nutritional yeast.

Pesto Chicken Wrap available at Watson's Organic Market & Cafe watsonsvisalia.com | @watsonsvisalia