squirrel's vegan recipes

This pesto is a little thick for easy use on a pizza. It can also work as a spread for a thick, crusty bread or thin it out a little more with a tinge more olive oil and toss it with some fresh pasta.

Makes 1 heaping cup of pesto

1 1/2 cups packed basil leaves
1/2 cup pinenuts
1 tbsp lemon juice
1/4 cup nutritional yeast (or more to taste)
1/2 cup sundried tomatoes, chopped
1/4-1/2 cup olive oil (your preference, really)

Place rinsed basil leaves in food processor along with pinenuts and lemon juice. Pulse to blend coarsely. Add nutritional yeast and tomatoes. While pulsing add olive oil in a steady stream. Blend to mix. Refrigerate in an airtight container up to 2 days.