Recipe: Best Ever Basil & Greens Pesto

This pesto is so amazingly fresh tasting, dairy free, lower in oil than most, and loaded with healthy fats! Its a perfect way to use your homegrown basil and greens when they’re in season. I love it on pasta or spread over a sandwich.


– 1 cup fresh basil
– 1 cup green of choice (I used kale this time but also love using carrot tops, beet tops, or arugula)
– 2 cloves of garlic
– Juice or 1 lemon
– 2 Tbsp nutritional yeast flakes
– 1/4 cup cold pressed olive oil
– 1/4 cup nut or seed of choice (I used sunflower seeds but also like walnuts or almonds)
– 3 Tbsp water (plus a few Tbsp more while blending)
– 1 to 2 tsp sea salt


– Place all ingredients in a blender or food processor and mix until well incorporated
– Feel free to add a touch of additional water and a dash more oil for easier blending
– Use immediately on dish of choice or store in a glass jar in the fridge for 5-6 days or the freezer for any longer

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