Undoubtedly the best vegan pesto ever ~ if I must say so myself!!!! And so easy! This batch I made with basil microgreens but you can make this with fresh homegrown basil or basil plants from the market. In a small fry pan, toast 1 c of sunflower seeds with med heat tossing until lightly golden. Then in a Cuisinart add sunflower seeds, 2 cloves garlic, 1 tsp sea salt, juice of 1 lemon, 1 tsp. braggs, 1/4-1/3 c extra virgin olive oil, 1/2 c nutritional yeast flakes, and 3 c basil leaves (can use whole leaves and stems as long as they are not woody or hard). Blend until all elements are combined. Add 3 c more basil, continue to blend. If it's too chunky for your taste add some more olive oil to thin it out some. If it is too thin for your taste add more basil. The combination of nutritional yeast, lemon, and braggs takes the place of Parmesan cheese, and the sunflower seeds are like a tenth the cost of pinenuts. Serve over pasta or on pizza (with kalamata olives...mmmm) or just on a slice of toast. SOOOO yummy.
