Vegan Basil and Spinach Pesto

    As you know, we have a dairy allergy in our house.  We've been wanting to have pesto for the longest time, but couldn't because of the parmesan cheese and pine nuts.  Although my daughter has been cleared to eat pine nuts, why take the chance?  Plus, we have lots of fresh basil in our garden, so what better than to make pesto?

    Making the pesto was a lot easier than I thought!  I added everything to my food processor, blended and it was done!  I added a combination of fresh basil and spinach.  You can just use fresh basil, or spinach or arugula.  Whatever you prefer, and ultimately have on hand.  This recipe is great as a snack on crackers or your favorite pasta.

Recipe yields 1/2 cup of pesto.

Ingredients:

• 2 to 3 cloves of garlic
• 1/4 c. olive oil
• 2 cups fresh basil, spinach or arugula
• 2 tbsp nutritional yeast
• 1/2 tsp salt
• pinch of pepper

Directions:

1. Combine ingredients into a food processor.  Blend until all of the ingredients are mixed well.  
2. Serve tossed in your favorite pasta, as a snack on crackers, or over bruschetta.  

You may save leftover pesto in an airtight container in the fridge for up to one week.