This recipe is dairy-free and super easy to make, especially when you only need to walk a few feet out the door for fresh basil in the garden. I urge you to plant an herb garden. They can be in pots (even in a window inside) and are very prolific. Basil, Dill and Cilantro for the tender selection, and rosemary, thyme and lavender for the hearty variety. You'll be so happy you did.
1 cup Walnuts or other nut of choice
2-3 cups of fresh Basil leaves (separate from stems)
1/2 tsp. Zest
1-2 tsp. Ume vinegar to taste (this is like a sour liquid salt)
1 cup Olive oil
(Optional) Cheyenne pepper to taste