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Ingredients:
2 lemons (juice and zest)
40g pine nuts
50g nutritional yeast
1 small bunch of parsley
Fresh basil to taste
1/2 garlic clove
Extra virgin olive oil as needed
Salt and pepper to taste
80g spaghetti (optional, for pasta)
Instructions:
Juice and Zest Lemons:
Squeeze the juice from the lemons into a blender.
Grate the lemon zest and add it to the blender.
Toast Pine Nuts:
Toast the pine nuts in a pan over medium heat for 3-4 minutes until they are golden brown and fragrant. This step enhances their flavor. Add them to the blender.
Add Remaining Ingredients:
Add the nutritional yeast, parsley, basil, garlic, a generous drizzle of olive oil, salt, and pepper to the blender.
Blend:
Blend all the ingredients until you achieve a smooth, creamy consistency. You may need to scrape down the sides of the blender a few times to ensure everything is well mixed.
Store:
Transfer the lemon pesto to a sterilized jar. Refrigerate until ready to use.
Serving Suggestions:
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