Presto Pesto

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.

Ingredients:

3 cups baby spinach or kale, packed

3 cloves garlic

3 tablespoons nutritional yeast

3 teaspoons lemon juice

⅓ cup raw walnuts

1. Add all the ingredients to a food processor or blender and blend into a pesto sauce. The food processor allows the pesto to be chunkier, and the blender makes a smoother, creamier pesto.
2. Store in an airtight container in the refrigerator.