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

1. Wash basil and place in blender.
2. Add the remaining ingredients to the blender and blend until smooth.
3. Heat up in a sauce pan, if you desire. Use as a topping/dressing for all your favourite foods!

Enjoy this green goodness!