Tiffani's Vegan Basil Pesto
My vegan version of an Italian classic.
Servings 2 - 2 1/2 cups
Ingredients
- 2/3 cup toasted pine nuts or if you would like to save a buck, use either cashews or a combination of cashews and walnuts
- 2/3 cup olive oil
- 2 bunches fresh basil
- 1/2 cup fresh spinach packed
- 1/3 cup vegan parmesan, or *nutritional yeast to taste I use Follow Your Heart Parmesan Style Shredded Cheese Alternative
- 2 Tbsp garlic minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Place all ingredients in your food processor and mix until completely blended. Taste and adjust amounts if needed.
Notes
*If using nutritional yeast rather than vegan parmesan, start with 1 tablespoon and add more to taste.