Vegan Pesto

🧾 Ingredients

• 1 bunch of basil leaves (about 2 cups, or whatever you have)
• 4–5 garlic cloves
• ~1/2 cup extra virgin olive oil (adjust to desired consistency)
• Optional: 1/4–1/2 cup frozen peas (adds protein + creaminess)
• 1/4 cup of pine nuts, cashew nuts, walnuts, or sunflower seeds
• 1 tbsp nutritional yeast seasoning

👩‍🍳 Directions

1. In a food processor, put in basil leaves, garlic cloves, nutritional yeast, peas, and about 1/4 cup of olive oil to start.
2. Turn on processor and let it run until blended. Gradually add more oil until it becomes creamy.
3. Taste-test! Add more garlic, nuts, or oil until it reaches the flavor and texture you want.

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💡 Notes

This pesto is great with pasta, as a sandwich spread, or a dip.
Optional frozen peas boost protein and texture without altering flavor.
You can use sunflower seeds or walnuts instead of pine nuts.
Also great with basil + cilantro.
Tastes even better the next day after the flavors marry.