Vegan Pesto

By Elizabeth Brandt
Contributed by Elizabeth Crawford Brandt
Store in Tupperware container with 1 tbsb olive oil on top to keep it fresh. Spread on sandwiches or add to pasta with a little pasta water to make a nice sauce.
1 fave
Nutrition per serving    (USDA % daily values)
CAL
283
FAT
65%
CHOL
0%
SOD
14%
Uploaded by: Elizabeth Brandt

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Ingredients for 8 servings

1/2 cup blanced and slivered almonds

2 tbsps minced garlic

1 tsp white miso

3 cups loosely packed fresh basil leaves

3 cups loosely packed baby arugula

1/2 cup plus additional as needed extra virgin olive oil

1/2 tsp freshly cracked black pepper

1/2 tsp kosher salt

1/2 cup nutritional yeast

zest of 1 lemon

juice of half a lemon

Preparation

1.

Pulse almonds in food processor until a course powder. Add minced garlic and pulse again a few times.

2.

Add 1tsp white miso, and nutritional yeast and pulse a few times.

3.

Add basil, arugula, and lemon zest and juice to food processor. Blend until smooth while slowly adding olive oil.

4.

Season with salt and pepper to taste. Add more olive oil as needed until texture is smooth and the consistency you are looking for.

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