When I was intolerant to dairy, I tried making new substitutions for all my favourite foods! Pesto was one of those items. I love pesto on eggs, pasta, potatoes, vegetables, stuffed peppers, and even pizza! I was so happy to make a version of pesto that made my taste buds all the happy. Even though I can tolerate dairy again, I still can’t get enough of this sauce! My 7-month-old daughter is following my lead and loves it just as much as me.
Vegan Pesto
Ingredients
- 2 cup fresh basil
- 1/2 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- 1/8 tsp. black pepper
- 1 tbsp. lemon juice
- 3 tbsp. nutritional yeast
Directions
- Wash basil and place in blender.
- Add the remaining ingredients to the blender and blend until smooth.
- Heat up in a sauce pan, if you desire. Use as a topping/dressing for all your favourite foods!
Enjoy this green goodness!