Vegan homemade pesto

Pesto is the easiest sauce and spread to make! You can adjust ingredients to make it your own. I’ll sometimes omit the nuts, add more lemon, substitute water instead of using oil, add spinach and arugula to create more volume and give a thicker consistency - the options are endless, really.

Ingredients

2 cups fresh basil leaves

2-4 cups organic spinach or arugula (optional, I add this to make more volume)

4 tablespoons olive oil

1/4 cup water (if you want it to be a sauce instead of a spread consistency )

Juice of 1/2 lemon

1/4 cup nutritional yeast

2-3 cloves fresh garlic

1/4 cup pine nuts (you can use walnuts or cashews instead)

Pink salt and pepper, to taste

Instructions

Combine all ingredients in a high-speed blender or food processor.

Adjust ingredients to preference.

I love serving mine over Miracle Noodles (fettuccine or ziti are my favorites) with some sautéed veggies on the side.

Store in an air-tight container in the fridge, up to a week.