dairy free pesto
DAIRY FREE PESTO
2 cups tightly packed fresh basil
2 cups tightly packed baby spinach (or 2 more cups basil)
¼ cup walnuts
3 cloves garlic (~2 tsp minced)
Juice of one lemon (~3-4 tbsp)
⅓ cup nutritional yeast
2 tbsp hemp seeds
Sea salt + black pepper to taste
¼ cup extra virgin olive oil
Combine all ingredients but the olive oil in a food processor and pulse until combined.
Scrape down the sides if needed, and process again, this time very slowly drizzling in the olive oil as it processes.
Transfer to a container and store in the fridge for about 2 weeks. Use on your favorite pasta, veggie bowls, sandwiches, and more!