Pesto

Is there anything more versatile than pesto? Use it with gnocchi, pasta, on pizza, or serve aside roasted veggies as a dip!

Ingredients:

• 1/3 cup raw pine nuts, walnuts, or almonds

• 2 cups packed fresh basil leaves + spinach

• 1/4 cup vegan mozzarella cheese

• 1 tbs lemon juice

• 2 cloves garlic, roughly chopped

• 1/2 teaspoon salt

• 1/2 cup olive oil

Method:

1. Combine nuts, basil/spinach, cheese, lemon juice, garlic, and salt in a food processor. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.

2. Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or add more cheese if you’d like a creamier pesto. If desired, you can thin out the pesto with more olive oil.