Homemade Vegan Pesto
Ingredients
- 2 cups fresh basil leaves
- 4 tbsp pine nuts
- 3 garlic cloves, peeled
- 2 tbsp nutritional yeast
- large pinch of salt + pepper
- 1/2 cup extra virgin olive oil
- 1 tbsp lemon juice
Method
- Combine all ingredients in a food processor.
- Use the pesto immediately or store in the fridge for up to 5 days and the freezer for up to 2 months.