Vegan Pesto!

I made this today and it’s super easy and so good. There are a few substitutions (the story of my vegan life!) but is very tasty none the less. Plus pinching leaves off of your basil plants makes them produce more and become much fuller! Here’s what to do: Combine in the food processor: 1 large hand-full of fresh basil leaves 1/4 dry roasted peanuts ( I ran out of pine nuts one day and used peanuts and I never noticed the difference!) If you are vegan check the peanut label, some dry-roasted brands contain gelatin. 1/4 cup nutritional yeast (loaded with b vitamins with a cheesy flavor, available at health food stores) If you don’t have it just leave it out or use cheese if you are not vegan 🙂 1 teaspoon salt 1 teaspoon garlic powder

Blend together with enough olive oil to make it creamy. Toss with 8 oz (half a box) of pasta. You can make a larger batch and freeze it in ice cube trays. Each “cube” is about a tablespoon serving, it’s a great option if you are the only one who likes pesto (or if you can’t be trusted with an entire batch sitting in the fridge :-))