Arugula Basil Pesto

1. 1

   Add cashews, pine nuts and nutritional yeast to a food processor or high powered blender.

2. 2

   Blend until the nuts are broken into very small pieces, as small as you can get them.

3. 3

   You may need to stop blending every 15 seconds or so, to scrape down the sides of the bowl and stir.

4. 4

   Add arugula, basil, olive oil, water, garlic powder and sea salt.

5. 5

   Blend until combined, scraping down sides and re-blending as necessary.

6. 6

   Use as a spread for sandwiches, or on french bread (my favorite).

7. 7

   Ive also eaten this on roasted spaghetti squashperfection.

* Per serving · 4 servings · Values may vary.

No additional tips available.