Basil Basil Basil
Lemon Artichoke Pesto w/ Toasted Pinenuts
Recipe compliments of Brooke the Vegan
1 cup canned artichoke hearts, quartered
2 large cloves garlic, minced
1/2 cup packed fresh basil
1/4 cup water
1 tablespoon nutritional yeast flakes (or more as desired)
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
salt and pepper, to taste
Blend first seven ingredients, adding olive oil for desired consistency. Top with toasted pinenuts.
Sounds pretty tasty!