There’s a common theme to my recipes: they come about from whatever is lying around in the kitchen. Pine nuts are way out of my budget but so far, I’ve found that any recipe calling for a specific nut can be replaced with almonds. The same goes for lemons and key limes! Eat this delicious vegan pesto by the spoonful if you feel so inclined.
½ c almonds, 1 c fresh basil, 2 cloves garlic, 1 key lime (squeezed), ½ c olive oil, 3 Tbsp yeast flakes, pinch sea salt & pepper
Makes: 8 oz
- Blend all the ingredients together in a food processer, drizzling the olive oil in as the motor is spinning.
- Spoon into a jar and store in fridge, or serve, eat, enjoy!