Vegan Pesto

I love pasta with pesto, or vegetables with pesto, or chicken with pesto - you get the picture! Here's a version of pesto that I visit and revisit often throughout the summer months when either basil or kale are plentiful in the farmers market or in my garden. I also make it, though not as often, in the winter months - when I can find fresh greens at the grocery store. 

Ingredients: 

1 cup basil or kale, chopped

2 Tbs pine nuts

1 Tbs lemon juice

1 clove garlic, minced

1/4 tsp sea salt

1 tsp nutritional yeast

2 Tbs extra virgin olive oil

Directions: 

Put all of the ingredients into a food processor. Process until mixed. I usually leave my pesto chunky, though sometimes I like it smooth. Chunky or smooth depends on what I'm serving it with. I find that I like pasta with smooth pesto, and veggies or chicken with chunky pesto! 

Serves 4

Stealthy Cooking Tip: Either pesto sauce will add a lot of "green" to your meal. Don't be fooled by the color! While there are a lot of good ingredients in pesto, you still need actual greens in your diet. I usually add a green salad to a meal with pasta. Or, I've been known to switch the pasta from the main dish to a side dish, serving it alongside a protein with an additional side vegetable.