Vegan Pesto

Serves: 5
Total Calories: 98
Yield: 1 1/2 cups


2 cups fresh basil leaves
1 cup pine nuts
3 cloves garlic
1/3 cup nutritional yeast
1/4 cup olive oil
1 tablespoon yellow miso


1. Place all the ingredients in a food processor. Blend until the basil and nuts are well chopped and the mixture is well blended.
2. Use immediately or refrigerate in a covered container up to four days. You can also freeze the pesto up to six months.

For a Change . . .
* Substitute equal amounts of walnuts or pumpkin seeds for the pine nuts, and use olive oil instead of flaxseed oil.

Nutritional Facts:

Serves: 5
Total Calories: 98
Calories from Fat: 96

This Vegan Pesto recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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