A simple recipe for Whole30 Pesto made with garden fresh basil. Made with or without pine nuts, you can customize this vegan basil sauce to fit your tastes and budget!
Heat a skillet over medium-low heat and roast the nuts for ~5 minutes, stirring often.
Add the nuts, garlic, basil, and nutritional yeast to a food processor.
Pulse multiple times until the nuts are in small pieces. Pro tip: if you're using harder nuts like almonds, you can pulse those first before adding the other ingredients.
With the food processor running, drizzle in the olive oil until the pesto is your desired consistency. For a firm but spreadable pesto, I used a scant 1/3 cup but adjust to your preferences.
Add in a cup or two of spinach or kale as an easy way to sneak in more veggies to dishes.
Use pumpkin or sunflower seeds in place of the nuts if you have nut allergies.
Whole30 pesto will keep in the fridge for a week, or in the freezer for six months.