Vegan Basil Pesto
- 2 cups fresh basil
- 1 cup olive oil
- 3-4 cloves garlic
- 2 tbsp nutritional yeast
Directions
Step 1 – Chop basil with a sharp knife
Step 2 – Chop garlic to make fine chunks of garlic
Step 3 – In a bowl mix garlic, chopped basil, olive oil, and nutritional yeast together
Step 4 – Store in a glass jar, it can be stored on your counter in a cupboard for up to 2 weeks.
Step 5 – This pesto is amazing on my Pesto Potatoes.