Easy Peasy (Vegan) Pesto

I love the fall and all that it brings especially the food! I love pasta and chili, hearty casseroles and fried comfort foods. Since changing my diet I have had to do a lot of exploring and experimenting. Let me say I am not a vegan. I don’t eat land animals or dairy, but I do eat fish, honey and occasionally eggs. My goal is to be my healthiest, best self.

It was easy to give up beef because I was never big on beef, I feel I have already had enough chicken to last a lifetime (I can hear my husband gasp in shock and disgust at that last part) and I equate eating pork right up there with buying diamonds and new smartphones. Along with this diet change, I have learned that just about any recipe that calls for one cheese can be swapped out with nutritional yeast. So if you already make pesto from scratch, save yourself the read and swap out the cheese. For everyone else here we go.

Easy Peasy (Vegan) Pesto

1 cup pine nuts

1 1/2 cups of fresh basil

1 tbs of olive oil

Juice from 1/2 a lemon or 3 drops of Lemon Vitality oil

1 tsp Sea Salt

2 tbsp nutritional yeast

2 tbsp of water

1 clove of garlic

Throw this all in the blender and blend until you reach your desired consistency. Some like it chunky but I like it smooth because I use it on my favorite sandwich here.

Use the sea salt, yeast, and garlic to taste. I tend to add a bit more lemon juice depending on the size of the lemon. Make it and let me know what you think!

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