This is very good recipe for pesto, that tastes just like a good non-vegan pesto. I made it for my daughter using the basil she herself grows. It makes about 1/3 cup (I know, it doesn’t seem possible, but sometimes the sum is lesser than the factors).
Ingredients
- 2 cups basil leaves
- 3 cloves garlic, peeled
- 1/3 cup nutritional yeast
- 2 Tbsp pine nuts
- 1/2 tsp salt
- 1/2 tsp lemon juice
- 1/2 cup olive oil
Instructions
Put all ingredients, save for the olive oil, in the bowl of a food processor or blender and process into a paste. Gradually add the olive oil and blend in.
Adapated from Monica’s recipe at The Hidden Veggies
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