Started an herb garden in quarantine and starting to yield some delicious results? Time to use up that basil and make this oil-free creamy vegan pesto. This recipe is a favorite in my household because it's super easy to make, lasts in the fridge for up to a week, and goes well with so many different dishes. I put it on everything from MamaSezz High Protein Burgers to summer salads (in place of dressing) to Buddha Bowls to avocado toast.

Ingredients

3 cups of fresh basil

1 cup of raw cashews (or raw almonds - though almonds won't yield as creamy pesto)

1/2 cup water

1/4 cup of nutritional yeast

2 Tablespoons of fresh lemon juice (or store-bought!)

2-3 cloves of garlic, minced

1/2 teaspoon of sea salt 

Optional add ins if you feel like mixing it up:

Handful of leafy greens, like kale or spinach (for a nutrient boost!)

1/4 cup of green peas for a protein boost

1/2 cup of sun dried tomatoes (oil-free) 

Instructions

Add all ingredients to a blender and blend until smooth. Store in refrigerator in air-tight mason jar for 5-7 days.