Vegan Pesto
Makes about 2 cups
Ingredients
3 packed cups fresh basil leaves – remove the stems
3 large cloves of garlic
½ almonds (with skins removed) or unsalted raw sunflower seeds
½ cup packed fresh parsley (or other greens – chard, kale, arugula, dandelion)
1/8 cup olive oil
½ cup nutritional yeast
Salt and pepper to taste
¼ cup water or as much as is needed for desired consistency.
Combine everything in a food processor and puree. If you are using a blender put the liquid in first and add ingredients slowly as you blend it. You’ll probably need to scrape the ingredients down a few times. Add water as needed to make a smooth pesto.
The pesto can be frozen by putting it into ice cube trays and when completely frozen, storing the cubes in a freezer bag in the freezer. It’s easy to pull out a few cubes to defrost when needed.
Pesto can be served over pasta or rice or really anything you like.