To Make Vegan Pesto in Only Five Minutes

I just love choosing fresh herbs from my organic backyard garden to make yummy and healthy vegan meals. Today, I have a tip on how to make vegan pesto in only five minutes! Start by adding 45 grams (4 tablespoons) of nutritional yeast in a food processor, along with 30 grams (3 tablespoons) of pine nuts, 2 cloves of peeled garlic, and 3 grams (½ teaspoon) of salt. Process everything until it’s finely ground and looks like a coarse flour texture. Next, add 50 grams (2 cups) of fresh basil, 115 grams (½ cup) of extra virgin olive oil, and 15 milliliters (1 tablespoon) of lemon juice and blend it until it’s well mixed and smooth. You should begin processing the mixture with pulsing rather than blending continuously. This results in a more textured and balanced pesto. Refrigerate this lovely sauce in a glass container for up to two weeks or freeze to keep longer.

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