vegan, summer, italian
600 g Pesto
- 200 g green herbs, tough stems removed (e.g. basil)
- 250 ml olive oil (sub up to half with neutral oil for lighter flavor)
- 150 g nuts (e.g. pine nuts or cashews)
- 2 tbsp nutritional yeast flakes
- 1 tbsp white miso
- 2 tbsp lemon juice or vinegar
- 2 cloves garlic
- salt
- peppper
Blend in a high-powered blender until homogenous but still slightly grainy. Season to taste with salt, pepper and acid of choice.