This pesto was made with basil and arugula, but feel free to add parsley, spinach, kale, or whatever your heart desires!
You also have plenty of options with the nuts you use. Traditionally, pine nuts are used for pesto, but walnuts, almonds, and any other nuts will also work. In this recipe I used half walnuts and half pine nuts.
So, how does this still taste cheesy? The secret is nutritional yeast. If you don’t have nutritional yeast at home, go out and buy it! It’s awesome to top on salads, to put in dressings, sauces or just about anything!
Nutritional yeast is not only tasty, but it also has SO many benefits. It is loaded with energizing B vitamins, all 18 amino acids making it a complete protein, and loads of trace minerals. It is also free of gluten, soy, dairy, sugar, and contains no animal products! B Vitamins are important for energy, depression, fatigue, PMS, and much more, so adding nutritional yeast to your meals not only adds a nutty and cheesy flavor, but it also packs a nutritional punch!
- 2 cups basil
- 3-4 cups arugula or green of choice
- 1/4 cup pine nuts
- 1/4 cup walnuts
- 5 large cloves of garlic…so I love garlic, feel free to reduce this if you want!
- 1/4 cup lemon juice
- 2 tbsps olive oil
- 1-2 tbsps nutritional yeast
- 1 tsp salt
- cracked pepper to taste
- Blend all ingredients together until smooth and creamy!
Tip: This recipe taste 20 times better the next day! Letting it sit lets the flavors really marry and makes it soo delicious!