My Favorite Vegan Pesto Recipe

Modified "The Bestest Pesto" recipe from http://www.theppk.com

The recipe is great on pasta, but I love it on a homemade pizza crust with fresh tomatoes.  Lately, I have been buying a lot of celery and tossing the leaves into this pesto.  Any combo of greens will be great.  The pesto freezes really well, just put it in a Ziploc bag.

 

Ingredients:
1/2 cup pine nuts, toasted (or a mix of pine nuts and walnuts)
1 clove roasted garlic (or use regular raw garlic)
3 cups greens (use any combo of basil, spinach, arugula, cilantro, celery greens)
1 teaspoon salt
1/4 cup water
2 tablespoons nutritional yeast flakes
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Fresh black pepper (to finish)

Transfer toasted nuts (right out of the pan, still warm) to a food processor.

Add the garlic and pulse everything into fine crumbs.

Add the greens, salt, nutritional yeast and water and puree until relatively smooth, scraping down the sides at least once to make sure you get everything.

Stream in the olive oil and blend until well combined.

Last but not least, blend in the lemon juice.