Vegan pesto

Well our basil is plentiful and I needed to use some up, so I decided to make pesto. Always a good summer dish.

It's very easy and quick and that's what we're all about, so here you go.


2 packed cups of basil
3 to 4 garlic cloves
1/2 cup virgin olive oil
1/3 cup pine nuts
1/3 cup nutritional yeast flakes
2 tsp salt
3 tsp fresh lemon juice
1 tsp agave syrup
freshly ground pepper to taste

You can use a blender or food processor. I used a blender.

Blend basil, garlic, olive oil, pine nuts and yeast together. Add lemon juice and seasoning and agave, pulse a few times and let sit in refrigerator until needed.
You can keep for several days.

Use with pasta for a hot or cold dish, on pizza instead of a tomato sauce, or serve on baked potato, just to name a few ideas.

blended pesto

Pour pesto onto hot cooked pasta

Mix pesto sauce and pasta

I like it served chilled on a bed of lettuce greens

Enjoy!

Let me know how it works for you.