Recipe

The best way to use your summer harvest of basil. This vegan pesto also freezes well for winter use.

Ingredients

• ¾ cup raw cashews

• ¾ cup raw sunflower seeds

• 3-6 cloves garlic

• 4 T nutritional yeast

• 4 T fresh lemon juice

• ½-1 t salt

• ½ cup olive oil

• ½ cup water

• 4 cups packed fresh basil

Instructions

• In a food processor – add all ingredients except basil. Process until smooth or very small pieces.

• Add basil and process until well blended but showing distinct pieces of basil. Do not over process.

• Fill 4 4oz mason jars level with the top leaving no air space. Freeze 3 jars, use one.

• Enjoy with pasta, on toast, in a sandwich or as a salad topping.