Homemade Pesto
Pesto can be stored in the fridge for up to a week by sealing with a thin layer of olive oil to keep it fresh and vibrant.
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Cooking tools:
- Mason jar
- Airtight container
- Refrigerator
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup nutritional yeast
- 1/3 cup extra-virgin olive oil
- 1/3 cup pine nuts (or walnuts for a more economical option)
- 3 garlic, minced
- 1/2 lemon
- Salt
- pepper
- Optional: 1-2 tablespoons water to reach desired consistency
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