This flavorful pesto adds a brightness to every dish. Add it to vegetables or pizza, or drizzle it on roasted potatoes. To make a nut-free version, simply substitute chickpeas for the walnuts.
3 cups baby spinach or kale, packed
3 cloves garlic
3 tablespoons nutritional yeast
3 teaspoons lemon juice
⅓ cup raw walnuts