Quick Oil-Free Vegan Pesto

Step 1

Heat a skillet on medium. Lightly roast pine nuts until golden brown (or buy pre-roasted pine nuts and skip this step). Set aside to cool 1 to 2 minutes.

Step 2

Place the basil, spinach, and pine nuts in the food processor and blend to combine.

Step 3

Add the nutritional yeast, garlic, lemon juice, and black pepper to the food processor. Blend again.

Step 4

Open the top of the food processor and slowly add the aquafaba with the food processor running. (Or skip this step and add aquafaba in previous step.)

Step 5

Serve immediately over pasta or roasted vegetables. OR store in an air-tight container up to 5 days in the refrigerator or 6 months in the freezer.