Vegan Pesto Sauce
My family loves pesto so much that we always have it on hand in our refrigerator. We use it on sandwiches, cheese, tomatoes, and pasta. This particular pesto recipe is so good that the first time I made it, my kids couldn’t even tell it was vegan! During the summer when I harvest basil, I make this pesto and freeze it in small quantities so we can enjoy it all year long.
Ingredients
- 2 cups fresh basil leaves, (washed, towel dried)
- 1/2 cup pine nuts
- 2 cloves garlic, (peeled)
- 1/2 cup olive oil, (plus extra just in case)
- 1 tablespoon lemon juice
- 3 tablespoons nutritional yeast
- Sea salt and pepper, (to taste)
Instructions
- Place all ingredients in a blender or food processor.
- Pulse to combine until the mixture is ground well (you may need to add more olive oil to get the consistency you desire).
- Serve immediately with a sandwich or pasta, or store in an airtight container in refrigerator for up to 1 week or in freezer for up to 6 months.