The nutritional yeast
replaces the cheese here and helps make a delicious pesto. Spread it on tofu,
eat it as a dip, or, of course, have it on pasta.
We freeze it in
ice-cube trays and then take out one or two cubes when we need it.
Ingredients:
1 bunch basil (about ¾
cup)
3-4 garlic cloves
100 ml olive oil
40 g pine nuts
35 g nutritional yeast
1 tbsp lemon juice
black pepper to taste
Instructions:
1. Wash the basil.
Peel the garlic.
2. Blend all the
ingredients together until smooth.
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