Dairy-free Pesto
Ingredients
- 2 cups of fresh basil
- 1 cup of arugula or spinach
- 1/4 cup of pine nuts
- 1/2 cup of nutritional yeast
- 1/2 lemon juice
- 2 garlic cloves
- 1/2 tsp sea salt
- pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Prep all of the ingredients listed above.
- Place all of the ingredients except for the olive oil in a food processor or blender. I used a Vitamix.
- Start the food processor or blender and slowly drizzle in the EVOO.
- Taste the pesto and add more salt if needed (having no cheese makes it less salty).
- Pour into a small container with lid to keep fresh.
Notes
If you absolutely cannot stand adding arugula or spinach, add an extra cup of basil to make it 3 cups. Top pesto in container with more olive oil to keep from browning.