Makes 1½ cups of sauce

1 bunch basil, or approximately 2 cups packed leaves

¼ cup extra-virgin olive oil

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3 cup walnuts, toasted

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3 cup water

¼ cup cooked chickpeas, drained and rinsed

1 tablespoon garlic, minced

1½ tablespoons lemon juice

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3 cup nutritional yeast

Salt and pepper to taste

1. Combine basil, olive oil, toasted walnuts, water, chickpeas, garlic, lemon juice, and nutritional yeast in a food processor or high-speed blender and blend until smooth. Add salt and pepper to taste. Pour sauce into a medium bowl. Cover and refrigerate until serving.

By Sarah Matheny, “More Peas, Thank You” (Harlequin, $21.95), Austin American-Statesman