Recipe: Vegan Pesto

Quick and easy to make, basil pesto is great in a pasta, salad or a spread.

I recently found myself with an abundance of basil from my herb garden. What better use for all of it than a fresh pesto? It’s easy to make and super versatile.

Eat it on a cracker or as a spread, toss it into some spaghetti, throw it in a salad.

This version is, of course, cheese-free (but trust me, you wouldn’t think it) and only takes about 5 minutes to whip up.

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INGREDIENTS:

Makes about one cup, or a small jar, of pesto

• 2 cups fresh basil leaves (stems removed)

• 4 tbsp pine nuts, or 2 tbsp pine nuts and 2 tbsp walnuts

• 2 large peeled garlic cloves

• 2 tbsp lemon juice

• 4 tbsp nutritional yeast

• 1/4 tsp sea salt (or to taste)

• 2-3 tbsp extra virgin olive oil

• 3 tbsp water (or as needed)

TO MAKE:

1. Throw all the ingredients in the blender until a paste forms, adding water little by little as needed.

2. Adjust ingredients to taste.

Enjoy!