Vegan Pesto
- 2 cups tightly packed fresh basil leaves
- ½ cup pine nuts
- 1 to 2 cloves garlic, roughly chopped (to taste)
- ⅓ cup extra-virgin olive oil
- ½ teaspoon Celtic Sea salt
- freshly ground pepper, to taste
- 1 ½ tablespoons lemon juice
- 3 tablespoons nutritional yeast
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 1 cup
- Category: Paleo, Vegan, Gluten Free, Seasonal
Ingredients
- Place the basil, pine nuts and garlic in a food processor.
- Pulse to combine, until the mixture is coarsely ground.
- Turn the motor on and pour the olive oil in a thin stream.
- Add the sea salt, pepper, lemon, and nutritional yeast. Pulse a few more times to combine.
- Store in the refrigerator in a glass jar. It will keep about 4 days.
Find it online: https://eatwellenjoylife.com/6-fresh-healthy-summer-sauces/