Most pestos are made with lots of basil and yummy feta cheese. My version is by necessity dairy-free and still has lots of yummy flavor. I've found that kale also makes a great pesto base. Measurements are loose guidelines - feel free to play around.
1/2 chopped nuts (I usually use pecans or almonds as we typically have those)
2 tsp lemon juice (add more for taste)
1/2 tsp salt
1/2 cup nutritional yeast
2-3 cups packed greens - spinach, basil, kale, lettuce, or some combination of those
Add all ingredients in food processor with a small drizzle of olive or avocado oil. Blend together, adding water to thin to your preference.
Serve with pasta, on a salad, pizza, etc.
Here's a link to another version of this recipe that I like: https://minimalistbaker.com/easy-vegan-pesto-5-minutes/
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