Best Basil Pesto

Here’s my quick vegan pesto recipe that’s great for a quick pasta or zoodles (zucchini noodles), on toasted sourdough, even on a baked sweet potato.

Basil Pesto

2 cups packed fresh basil (large stems removed)
1/2 cup @followyourheart shredded vegan Parmesan
3 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
3 large cloves garlic
2 -4 Tbsp lemon juice
3-4 Tbsp nutritional yeast (I like the blends Kelly's Croutons)
1 tsp I Am Len's Kitchen low salt Turmeric All Purpose spice blend (plus more to taste)
2-3 Tbsp extra virgin olive oil
3-6 Tbsp water or vegetable broth (use more it want thinner consistency)
Blend.

I sometimes switch it up and add some arugula or spinach or kale to it. And definitely try it with any of our spice blends, they work interchangeably for all of your home cooking, because sacrificing flavor for healthier eating ain’t an option.