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Dairy Free Pesto

INGREDIENTS


  • 3 cups basil
  • 1/2 lemon, juiced
  • 1/2 cup pine nuts (or other nut or seed like walnuts or pumpkin seeds)
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast (optional – can replace with parmesan cheese if not dairy free)


INSTRUCTIONS


  1. Add all ingredients to a food processor or high-powered blender, like a vitamix.
  2. Process until well-combined and to desired texture, scraping down sides as needed.
  3. Taste and add additional lemon juice or salt if needed.
  4. Store in fridge for up to one week.


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