Simple Vegan Pesto

Step 1

To a food processor, add the cashews, garlic, basil, nutritional yeast, lemon juice, salt and 1/4 cup water. Process until smooth, adding more water as desired for a thinner consistency.

Step 2

If serving with pasta, cook the noodles according to package instructions, then toss with the pesto, adding more water as needed to thin the pesto.

Step 3

Store in the refrigerator for up to 1 week. Pesto also freezes well for up to 6 months. I freeze it in an ice cube tray, then pop the cubes out and stick them in a ziplock freezer bag or container.