Vegan Pesto (Oil-Free Option)

myquietkitchen.com

2 ½ cups basil leaves, tightly packed

½ cup pine nuts or raw walnut halves - or a heaping ⅓ cup raw seeds (pumpkin, sunflower, or hemp seeds)

2 tablespoons freshly squeezed lemon juice

1 tablespoon nutritional yeast, optional - if omitting, add a bit of lemon zest or white miso, to taste

2 small cloves garlic, roughly chopped

½ teaspoon sea salt - or more to taste; reduce if using miso

2 tablespoons ice cold water OR extra virgin olive oil - you may need a bit more depending on the desired consistency

Directions at myquietkitchen.com

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