Vegan Pesto Sauce

Vegan Pesto Sauce

You'll need

  • 2 cups firmly packed fresh basil / or a mixture of basil and baby spinach leaves (for best results use only the leaves of the basil - stems removed)⁠
  • 3 tbsp pine nuts, walnuts or macadamia nuts (all lectin free compliant nuts)⁠
  • 1 clove garlic (peeled)⁠
  • 3 tbsp lemon juice or apple cider vinegar⁠
  • 4 tbsp nutritional yeast⁠
  • 1/4 tsp iodised sea salt (plus more to taste)⁠
  • 3 tbsp extra virgin olive oil*⁠
  • 3-6 tbsp water (plus more as needed)⁠

To make

  1. Pulse the nuts in a food processor to start
  2. Add the basil (or Basil and Baby Spinach) , nuts, garlic, lemon juice, nutritional yeast, and sea salt and blitz on high until a loose paste forms
  3. Add olive oil and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce
  4. Taste and adjust flavor as needed, adding more nutritional yeast for extra cheesy flavor, salt for overall flavor, lemon juice or apple cider vinegar for zing or acidity