2 packed cups basil

3 Tbsp olive oil

2 Tbsps pine nuts lightly toasted

3 Tbsps sunflower seeds

4 Tbsps Nutritional yeast

2 peeled garlic cloves

1 Tbsp lemon juice

6 – 8 Tbsp water

1/4 tsp pink salt

1/4 tsp black pepper

In a blender combine all the ingredients except for the water. Blend on high slowly adding a tablespoon at a time of water until you reach a thick consistency that is pourable. This pesto is delicious with pasta, mixed into roast potatoes or even used as a spread a top pizza bases with some (vegan) mozarella, mushrooms, cherry tomatoes and extra fresh basil.

*You can use parmesan cheese instead of the nutritional yeast or a vegan parmesan alternative.