Posted by Melissa Kinghttps://mywholefoodlife.com/2015/01/08/dairy-free-pesto/
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Dairy Free Pesto
- 1 cup pine nuts (you can use almonds or walnuts too)
- 1/3 cup nutritional yeast
- 10 basil leaves
- 1 garlic clove
- handful baby spinach
- 1/2 tsp sea salt
- In a food processor , combine all the ingredients. Once everything is well mixed, slowly add water and keep processing until you reach a desired consistency.
This pesto should last 4-5 days in the fridge. You can also freeze it for longer storage. Enjoy!