Easy Vegan basil pesto – with or without oil

This was the first time I have made vegan basil pesto using my fresh basil from my Areogarden and I can assure you, it will not be the last.   This pesto really turned out delicious.  I was able to find some Butternut Squash pasta from the local Trader Joe’s along with some sliced and sautéed portobello mushrooms and it did not disappoint. This can be made oil free by substituting the Olive Oil with 1 avocado.  I have an avocado allergy in my house, so I did use a high-quality olive oil from the local Olive Mill on this one.

Ingredients:

½ cup pine nuts (can also use cashews, but I love pine nuts)

2 cups Fresh Basil

2 cloves fresh garlic

2 tbsp fresh squeezed lemon juice – 1 whole lemon

1 avocado – 6 tbsp of olive oil can be used as a substitute

2 tbsp nutritional yeast

Fresh ground pepper and salt to taste This is so easy!  Just toss all ingredients into a food processer for about a minute and there you have it.   Amazing Vegan Pesto with fresh ingredients to serve on a plant-based pasta or roasted veggies.