Nasturtium & Hazelnut Pesto

  • wp-1467198688747.jpg4 c. packed nasturtium leaves
  • 1 c. packed basil leaves
  • 1-2 large garlic cloves
  • 1/2 c. aquafaba (that’s the liquid that your canned chickpeas come in – it’s a great oil substitute in pesto, hummus, etc.)
  • 1/2 c. raw hazelnuts
  • 1/2 tsp. salt
  • extra water as needed
  • 4 T nutritional yeast
  • 1 T lemon juice

Put everything into a blender. Pulse at first, then blend on high until smooth & creamy, adding water as necessary to get your desired consistency.

Makes a/b 2 c. (475 ml), depending on how much water is used.

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