The Best Vegan Pesto

🧂 Ingredients

• 2 ½ cups fresh basil leaves
• ⅓ cup pine nuts

  or other nuts/seeds*
• ⅓ cup cashews

  or sub other nuts/seeds*
• 2 garlic cloves
• 2 tbsp nutritional yeast flakes
• ⅓ cup olive oil
• 1 tbsp fresh lemon juice
• 1 tsp salt

  or to taste
• ¼ tsp pepper

  or to taste
• 17.6 oz pasta

Instructions

• 1 In a pot of salted water, cook the pasta according to packaging instructions
  until al dente. Then drain.
• 2 Add the pine nuts and cashews to a pan and toast for 2-3 minutes, stirring
  often.
• 3 Add the basil, pine nuts, garlic, and nutritional yeast flakes in a food
  processor or blender and pulse until well chopped, scraping down the sides as
  needed.
• 4 With the food processor running, drizzle in the olive oil and lemon juice. Pulse
  until combined and relatively smooth. Add salt and pepper to taste.
• 5 Serve the Pesto with pasta or store it in a tightly sealed jar in the
  refrigerator for up to 1 week. Enjoy!

Nutrition Info