Pesto is another favorite that is typically made with Parmesan cheese. With the use of nutritional yeast, this recipe doesn’t sacrifice that cheesy and creamy flavor we all love about a good pesto.
Using a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend on high until a loose paste forms.
Gradually add olive oil while continuing to mix, scraping down sides of the food processor as needed.
Next, add 1 Tbsp of water at a time until a thick but pourable sauce is created.
Taste and adjust flavor as needed, based on preference.
Add on top of your noodles and veggies and enjoy!
Notes
Store leftovers covered in the fridge for up to 1 week, or up to one month in the freezer (store in an ice cube tray for convenience).