Ingredients
1/4 cup pine nuts, lightly toasted on a skillet
1 garlic clove
0.5 tsp salt
1 tbsp white vinegar (preferrably, or lemon juice)
1/4 cup nutritional yeasts
Black pepper
1/4 cup of water
Instructions
- Process basil, garlic and salt for about 1 minute, scraping sides once in a middle.
- Add remaining ingredients.
Notes
- you'll get about 1 cup of pesto
- keep it in a fridge for a few days or freeze in a large ice cube tray and use as needed.
- buy live basil, trim large leaves for this pesto and the rest of stems with small leaves place in a shot glasses with water (see pictures below). In a week or two you'll have small plants with roots to put outside in your garden soil.
