Vegan Basil Pesto


  • 2 cups fresh basil
  • 1 cup olive oil
  • 3-4 cloves garlic
  • 2 tbsp nutritional yeast


Step 1 – Chop basil with a sharp knife

basil chopped

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


nutritional yeastStep 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.


vegan basil pesto

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