Dairy Free Pesto

By SpartyGreenMom

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Rate this recipe 4/5 (4 Votes)

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Ingredients

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

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from mywholefoodlife.com

Preparation

Step 1

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!