🌱 Seasonal and consistently a family favorite, this multi-use dressing is my Fresh Basil Pesto. This pesto is wonderful on ravioli or any pasta, including zucchini noodles (see below), drizzled on roasted veggies, or as a spread on a sandwich. This Pesto can also be kept in a sealed container in the refrigerator for up to 6 days.
- 2 large handfuls fresh basil optional 1 small handful spinach OR 1 small bunch ramps, cleaned and chopped
- Juice of 1/2 lemon
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 garlic clove chopped
- 6 cashews chopped
- Place all ingredients in a food processor (or blender) and process (or blend) until smooth.
- Taste and add more oil if you prefer it thinner, more nutritional yeast if you prefer it more cheesy. This is a very forgiving and flexible recipe.