Pesto Sauce
I use this on everything...salads, potatoes, "meatloaf", etc. It is absolutely beautiful as well with the lovely green color. You could stuff cherry tomatoes or mushroom caps with the sauce, or serve with noodles. Very versatile sauce.
1/3 cup pistachios (pecans or pine nuts also work well)
3 cloves garlic, minced
2 cup fresh spinach leaves, packed
1 cups fresh basil leaves, packed
1 tablespoon fresh lemon juice
1 cup roughly chopped tomato
2 teaspoons nutitional yeast
season to taste
Place all ingredients except the tomato into a food processor and pulse to chop until fully combined. Add tomato and pulse chop just until incorporated into the sauce, making sure to leave it with texture, not a purée.
3 cloves garlic, minced
2 cup fresh spinach leaves, packed
1 cups fresh basil leaves, packed
1 tablespoon fresh lemon juice
1 cup roughly chopped tomato
2 teaspoons nutitional yeast
season to taste
Place all ingredients except the tomato into a food processor and pulse to chop until fully combined. Add tomato and pulse chop just until incorporated into the sauce, making sure to leave it with texture, not a purée.
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