A delicious vegan pesto made from fresh basil and roasted hazelnuts.
Prep Time:5 mins
Total Time:5 mins
2 oz (3 herb packs) fresh basil
1/2 cup roasted hazelnuts
1/4 cup + 1 Tbsp extra virgin olive oil
1 clove garlic
2 tsp lemon juice
2 Tbsp nutritional yeast
pinch black pepper
Rinse and pat dry the basil. Remove the leaves from the thick stems and place in a food processor.
Add the hazelnuts, olive oil, garlic, lemon, and nutritional yeast to the food processor. Blend until mostly smooth but still a bit chunky. This takes about 2-3 minutes. Scrape the sides and bottom of the bowl often to make sure everything is incorporated.
Add salt and pepper, to taste. If your nuts are salted, you likely won’t need any salt. If they are unsalted, add a pinch.