Quick & Easy Pesto

Pesto has become a staple in our house. I tend to make it weekly, especially during the summer months, and I grow basil in our garden for this very reason! It obviously pairs perfectly with pasta but is also delicious on roasted veggies or home fried potatoes. This version is dairy-free, but I promise that you won't miss it one bit!

My favorite recipe comes from Deliciously Ella. It's so simple yet so good. 

125 grams pine nuts (~5/8 cup)
60 grams fresh basil (~3 cups)
1 clove garlic, finely chopped
pinch of salt (I add more to my bowl once served)
1 lemon, juiced
1 tablespoon nutritional yeast (optional) - see note below
125 ml extra virgin olive oil (~1/2 cup)

Process in your food processor to the desired consistency.

Ella recommends quickly toasting the pine nuts, which I skip when pressed for time. The nutritional yeast is optional, but I think it really takes the pesto to another level with its cheesiness flavor. We like to opt for this non-GMO unfortified yeast, since most nutritional yeasts are fortified with synthetic ingredients.

I do measure my ingredients per her recipe, but I looked up conversions into cups for those without a scale. These conversions aren't exact, so I'd recommend using a scale if you have one. I love this one that is both inexpensive and accurate.

Hope you enjoy this recipe as much as we do!