I'll put pesto on literally everything. Pasta? Duh. Pizza? Yes please. Avocado toast? Sure. Tacos? Why the fuck not. I'm a huge fan of the Trader Joe's Vegan Kale, Cashew + Basil Pesto, but it just tastes so much better from scratch. Whip up a big batch of this and you'll be eating good all week :)
2 cups fresh basil (de-stemmed)
1/4 cup hemp hearts
1/4 cup sunflower seeds
1/2 cup avocado oil
1/4 cup nutritional yeast
2 large cloves of garlic
Squeeze of lemon
S+P to taste
Water as needed to thin
Add basil, hemp hearts, sunflower seeds, garlic, lemon juice, nutritional yeast, and S+P to your food processor. Blend on high until everything is mixed.
With food processor on low, slowly add in your oil and water until a thick paste forms.
Store in an air-tight container in the fridge for up to a week. You can also pour the pesto into an ice cube mold and freeze it for up to a month!