This creamy pesto is so delicious and easy to make. You can use it as a pasta sauce or a spread on toast and crackers. Pesto traditionally uses pine nuts but you can use other types of nuts too, I often like to add cashews or pumpkin seeds to my pesto. You can also make this with avocado to get a really nice creamy texture and it's a great way to hide the avo if you want to eat it for nutritional value but don't really like the taste of it alone.
1/4 cup pine nuts 1 bunch of fresh basil 1/4 cup olive oil (or more as needed) 1/2 lemon juice 2 cloves garlic 2 tbsp nutritional yeast salt & pepper to taste
1. Wash the basil leaves and remove the stems.
3. In a food processor, combine the basil, nuts, olive oil, garlic, lemon juice, nutritional yeast and salt and pepper.
4. Process until everything is combined well into a creamy smooth texture. Add more olive oil if you want it to be thinner or use less oil for a more chunky pesto.
5. Use as a dip, spread on toast or stir through some cooked pasta. Delicious! Store in a container and refrigerate for up to 1 week.
** You can also throw in some baby spinach leaves, it works really well :)