Ingredients
Scale
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 1/3 cup chopped macadamia nuts
- 1/4 cup pine nuts
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 cups packed basil leaves
- 1 teaspoon fresh lemon juice
- 3/4 cup olive oil
Instructions
- Add all ingredients except for the basil, lemon juice and olive oil to the food processor and give a quick whir, about 10 seconds. Next add the basil leaves and lemon juice. Turn the food processor on and slowly drizzle in the olive oil. Blend for 20-30 seconds until everything is combined.
Notes
Recipe makes approximately 2 cups of pesto. Pesto will keep in the fridge for about 5-7 days. This pesto sauce goes well with pasta, pizza, sandwiches, and much more!
- Prep Time: 5 mins
- Category: Sauce, Gluten Free, Vegan