Description
Pesto is such a versatile and flavorful addition to many dishes. This pesto is vegan, tastes delicious and it is really easy to make.
Ingredients
Scale
- 2 cups basil
- 1 cup baby arugula
- 2 cloves garlic, rough chopped
- 1/3 cup pine nuts
- 1/2 cup olive oil (organic, extra virgin, cold pressed)
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 2 Tbsp. nutritional yeast
- 1 Tbsp. lemon juice, freshly squeezed
Instructions
- Place all of the ingredients but the nutritional yeast in the food processor and blend until creamy
- Add the nutritional yeast and give it a few more spins to incorporate the yeast
Notes
Store any unused portions of pest in ice cube trays in your freezer. Pull them out to thaw in the refrigerator before using the pesto.
If you don’t like arugula, add another cup of basil or a cup of spinach instead.
Use hemp seeds in place of the pine nuts for a nut free option,
This pesto is great on pasta or on top of chicken breasts or white fish baked in the oven with fresh tomato slices