Dairy-Free Pesto Sauce
Ingredients
- 2 cups Basil Leaves packed
- 2-3 cloves Garlic
- ½ teaspoon Salt
- ⅓ cup extra virgin Olive Oil plus more if needed.
- 2 tablespoon Nutritional Yeast
- 2 tablespoon Lemon Juice
- ¼ cup pine macadamia or cashew nuts(optional)
Instructions
- Using a food processor pulse basil, garlic, salt, nutritional yeast and nuts, if using. Pulse until ingredients are finely chopped.
- Add in the olive oil and lemon juice. Continue to pulse until combined.
Notes
Store in an airtight container in the fridge for up to two weeks or keeps well in the freezer too!
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