No-oil Pesto

 

Ingredients

2 cups basil leaves (packed)

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.