Vegan Pesto

This simple quick recipe makes use of nutritional yeast to replace the Parmesan cheese in traditional pesto.  The yeast supplies protein, B-vitamins and is a galactoglogue (supports milk production in breastfeeding moms).  If you’re not familiar with this product, it comes in dry yellow flakes available at most health-food stores and has a pleasant nutty-cheesy flavor.

Ingredients

2 cups basil leaves or similar arromatic herb (ie parsley, lemon balm, etc)

1/3 c nutritional yeast

1/2 c toasted walnuts or pine nuts

1/2 c cold pressed extra virgin olive oil

2 cloves garlic

1/2 tsp salt or to taste

Rough chop leaves, nuts, and garlic. Combine all ingredients and pulse with hand blender or food processor until it forms a chunky paste. (Alternatively, you can chop everything very fine by hand and then add olive oil, salt and yeast, but then it wouldn’t be quite so fast:-))

Enjoy over pasta, spread on bread with tomatoes for a great sandwich, or combine with a cooked whole grains like millet for a satifying meal.