Best vegan pesto recipe…

Here’s a recipe I found on Food 52 for a delicious vegan pesto.  I make a huge vat of this on the weekend and use it all week on pasta, in baked potatoes, drizzled on tomatoes, in sandwiches, wraps, on toast, crackers – anything basically.  The kids love it too and you’d never know it was dairy free as the nutritional yeast gives it a deep cheesy kick!  It’s packed full of flavour so a little goes a long way.

Makes 1 generous cup

• 2 cups tightly packed fresh basil
• 1/2 cup walnuts or pine nuts
• 1 to 2 cloves garlic, roughly chopped (to taste)
• 1/2 cup extra-virgin olive oil
• Sea salt and freshly ground pepper, to taste
• 1tablespoon lemon juice
• 3 tablespoons nutritional yeast

1. Place the basil, walnuts or pine nuts, and garlic in a food processor. Pulse to combine, until the mixture is coarsely ground.
2. Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.

Voila!