Prep Time: 10 minutes | Yield: 2-3 cups
Some people don't realize that most pesto sauces contain grated cheese! Being dairy free, this recipe sure does come in handy.
It's extremely tasty - I can't wait to hear your thoughts!
1 cup raw shelled walnuts
3 cups fresh basil leaves
2 cups fresh baby spinach leaves
4 cloves garlic
2/3 cup light flavored olive oil
3/4 tsp salt
2 tbsp nutritional yeast
Add all of the ingredients to a high speed blender or food processor and process/blend on high speed until a “paste” forms, stopping to scrape the sides and stir once or twice for even blending.
You can store the pesto in a covered container/jar in the refrigerator for up to one week.
Sugar Control Diet Approved