This isn't just a pesto pasta recipe! Pesto can be used in a million ways! Okay, maybe not a million, but pretty close. Use it as a dip, pizza sauce, salad dressing, spread on your vegan hamburgers or sandwich, and even use it to coat roasted veggies! Either way, you cant go wrong!
Ready in 5 minutes
2 cups basil, tightly packed
1/2 cup EVOO
1-2 cloves garlic, roughly chopped
1/2 cups pine nuts, or other nuts
1 Tablespoon lemon juice
2 Tablespoons nutritional yeast
Sea salt and fresh cracked pepper
Add basil leaves, nuts, garlic and nutritional yeast in a cup of a food processor or blender and blend until a thick paste forms, scrapping down the sides. Add EVOO and water, one tablespoon at a time, until a smooth paste forms. Add sea salt and freshly cracked black pepper to taste
*Refrigerate leftovers in a sealed container for up to 1 week. Freeze in an ice cube tray for up to 3 months.