- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 8 oz (half pint) 1x
Description
The traditional pesto recipe has cheese and garlic. Two ingredients I no longer add to any of my recipes. Not because I don’t like them but because my gut simply doesn’t tolerate them anymore. When I discovered Nutritional Yeast I was ecstatic! Of course nothing can substitute good cheese, but it does the trick when I am craving a bowl of pasta and pesto.
Ingredients
1/4 cup toasted pine nuts
1/4 cup olive oil
1/2 lime (juice)
2 tbsp nutritional yeast
1–2 tbsp water to emulsify
1/2 cup (or a handful) of fresh basil
s+p
Instructions
1. Mix all ingredients except the basil in your food processor. Once your pesto is almost blended, add the basil. Too much friction of the blades will cause the basil to burn and it will turn brown.
2. Store in a glass container. I like to use the small 8 oz Ball Mason jar.
Pesto will keep for a few days, but it is best to make on the same day that you are going to serve it.
Enjoy!
xo