Pesto, presto! Whip up a batch of this versatile condiment with all sorts of variations. It’s delicious when simply slathered on a slice of fresh crusty bread.
» MAKES ABOUT 1 CUP «
1. In a food processor, add pine nuts and basil; process until basil is finely chopped. Add garlic, nutritional yeast, and salt. Drizzle in olive oil while machine is running.
2. Refrigerate leftovers in an airtight container and use within 5 days.
Sun-Dried Tomato Pesto
Add a 3-ounce bag of whole sun-dried tomatoes to the food processor with the basil.
Cilantro Pesto
Add 2 cups fresh cilantro instead of the basil, and add walnuts instead of pine nuts. Omit the nutritional yeast and add in a teaspoon of finely chopped jalapeño.