Almond Basil Pesto {for vegans & cheese lovers alike}

2 cups fresh basil
⅔ cups almonds (toasted or natural)
½ cup olive oil
2 cloves garlic
1 tbsp lemon juice
salt and pepper
¼ cup water
⅓ cup nutritional yeast or parmesan cheese (optional)
a handful of spinach (optional)


In a food processor, pulse the whole almonds and garlic cloves until all are ground well. Add basil, lemon juice, salt, pepper and olive oil and pulse together until well incorporated, but don’t over mix. Add optional Parmesan and or spinach. Taste for seasoning. Add additional olive oil if needed.


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