Vegan celery basil pesto

Another great recipe to use up any leftover celery pulp you have, if you’re on the celery juice train. This is a great, lighter pesto that has lower calories than your normal pesto. The celery adds a super light, fresh taste, alongside the classic basil flavor.

Ingredients

1/2 cup raw cashews

1 bunch of fresh basil leaves

4 handfuls spinach (you can use more to create more volume)

1-2 cups celery pulp (you may add more if you have extra)

1/8 cup olive oil

1/2 cup nutritional yeast

Juice of 1/2 lemon

Pink salt and pepper, to taste

1/2 cup water, if needed to thin out

Instructions

Throw all ingredients into a high speed blender or food processor (don’t add water right away) and blend well.

Test the texture of the pesto and add water, if you’re making a sauce. If you want a pesto spread, leave out the water and add extra spinach.

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

If you’re allergic to nuts, you may sub in pumpkin or hemp seeds.