I love a good pesto sauce – either drizzled over pasta, smothered over a vegan bowl, or spread over a pizza crust – there are so many ways to eat pesto. Unfortunately, vegan pesto can be hard to find at the store or to order at restaurants. Traditionally, people want to load it up with cheese. Fortunately, I have come up with an easy and quick recipe that takes out the oil and the cheese, so it is fat free! Check out the recipe below and tell me how you like to serve your pesto in the comments section below!
2 cloves of garlic, minced
1/4 cup pine nuts
1/4 cup vegetable broth (I used the Imagine No-Chicken Broth)
1 tsp salt
2 TBL nutritional yeast
10-12 basil leaves, cut into a chiffonade
1. Pulse everything but the broth in a food processor.
2. Slowly add in the vegetable broth until creamy.
3. Season taste with additional salt, if necessary.