Dairy Free Pesto

INGREDIENTS

• 3 cups basil
• 1/2 lemon, juiced
• 1/2 cup pine nuts (or other nut or seed like walnuts or pumpkin seeds)
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 tsp salt
• 2 tbsp nutritional yeast (optional – can replace with parmesan cheese if not dairy free)

INSTRUCTIONS

1. Add all ingredients to a food processor or high-powered blender, like a vitamix.
2. Process until well-combined and to desired texture, scraping down sides as needed.
3. Taste and add additional lemon juice or salt if needed.
4. Store in fridge for up to one week.

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