Vegan Pesto Sauce

It's summer time here in my part of the world which means an abundance of fresh garden herbs. Rosemary, basil, cilantro, lavender are all growing here and awaiting to be processed into delicious foods. To celebrate this wonderful time, I've decided to share my recipe for a delicious vegan pesto. It's loaded with fresh basil, garlic, olive oil and a secret dairy free surprise. Most pesto sauces have parmesan cheese which give it a very delicious taste. My way around using cheese is by swapping it with nutritional yeast.

Benefits of nutritional yeast

Not only is nutritional yeast a delicious dairy free cheesy alternative it is also packed with complete proteins, vitamin B 12, Thiamine and Fibre. It's no wonder the word nutrition is in the name.

In 1/4 cup of nutritional yeast you get:

• 6g of protein

• 300% of Vitamin B 12

• 580% of Thiamine

• 3g of Fibre
  

Ingredients:

• 3 Garlic Cloves

• 2 Cups Basil Leaves

• 1/3 Cup Pine Nuts

• 1/3 Cup Nutritional Yeast

• 1/4 Tsp Salt

• 1/4 Tsp Black Pepper

• 1/2 Cup Olive Oil

• 1/4 Tsp Balsamic Vinegar

Instructions:

1. Peel your garlic cloves and wash your basil leaves.

2. In a food processor, pulse the garlic until finely chopped. Add your basil, pine nuts, nutritional yeast, salt, black pepper and pulse again until everything is combined (Approx. 5-6 times)

2. Add in your olive oil and balsamic vinegar and pulse a few more times.

3. Enjoy! Pesto can be used on so many things including sandwhiches, pizza, pasta dishes, use it as a marinade, and so much more.

PS:

It should last for about 1-2 weeks if properly stored in the fridge with an air tight container or jar.