A Nutty Kind of Pesto
This is the adapted pesto recipe that I put with The Sweet Potato Chickpea Salad. I call it kind of nutty, since I 3 different kind of nuts. I didn't have hemp nuts on hand, so I substituted pine nuts. I used olive oil, but you can always use vegetable broth if you are watching your oils....
2 large cups of basil leaves
1/8 cup cashews
1/8 cup pistachios
1/8 cup pine nuts
1/4 cup nutritional yeast
1 clove of garlic
1 T lemon juice
3 Tablespoons olive oil (you may need more)
salt, pepper, and crushed red pepper to taste
Combine the first 6 ingredients (basil through lemon juice) in a food processor and process until fully blended. Slowly add olive oil until the desired consistency is reached. Add salt, crushed red pepper and pepper to taste. Use immediately or chill until ready to use. Enjoy!