Lemon Basil Pesto

A simple way to dress up a salad, pizza base, avocado toast, nourish bowl, the list goes on and on! It has a slightly broader flavor profile than my creamy cilantro and spinach pesto. Take just 5-10 minutes of your day to make this and you’ll likely have delicious meals for the rest of the week, if it lasts.

Ingredients:

• 1 cup fresh basil leaves

• 1/2 cup pine nuts*

• 1/3 cup extra virgin olive oil

• 1/4 cup nutritional yeast/parmesan

• 1/2 medium avocado

• 1-2 lemon’s juice(s)

• 2 cloves garlic, minced

• 1/2 tbsp pepper

• 1 tsp pink salt (if nuts are unsalted)

• 1/4-1/2 cup water, to thin

Directions:

1. In a blender or food processor, combine all of the ingredients, except the water, until smooth.

2. Gradually add water until a desired consistency is reached.

3. Adjust the amounts of lemon juice, pepper, and salt.

4. Serve as desired and enjoy!

5. Store leftovers, if any, in an airtight jar i the fridge for up to about two weeks.

Notes:

• If you don’t have or want to use pine nuts, feel free to swap in chopped walnuts or shelled pistachios. I believe sunflower seeds would work as well. Please comment, letting me know how it goes if you try them out!