Ginger-Dill Pesto
I put this sauce on everything!
2 cups basil leaves
1-inch piece ginger, roughly chopped
1/2 cup dill
1/3 cup nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/2 cup extra virgin olive oil
1 lemon, juiced
Add basil, ginger, dill, and nutritional yeast to food processor. Pulse until it reaches breadcrumb consistency. Add salt and black pepper. Stream in olive oil while food processor is lightly pulsing. Stop once you reach a creamy consistency. Add lemon juice and taste for seasoning. Add more nutritional yeast, lemon juice, or salt if you think it needs it.
As an Italian person, I do feel slightly guilty making a pesto without parmesan and pine nuts, BUT sometimes change is good. In fact, you won’t even miss the cheese or nuts. Between the lemon juice and nutritional yeast, my ginger-dill pesto is nutty, rich, creamy, and salty enough to put on anything. Toss a little of this herby pesto with roasted veggies, spoon it over a piece of chicken or salmon, and add it to your eggs in the morning! This sauce tastes even better the second day. 😏
