Vegan Pesto


Ingredients:

¾ cup packed basil leaves

3 tablespoons pine nuts

1 garlic clove

¾ teaspoon lemon juice

¼ teaspoon sea salt

3 tablespoons extra virgin olive oil

Instructions:

Lightly toast the nuts in a skillet over medium heat for 5 minutes.

Place all ingredients except for oil in a small food processor.

Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.


About:

This recipe is made by our friends Sarah, Stan and Adela. It’s the best pesto recipe ever!! I usually double or triple it.