Vegan, gluten-free, nut-free pesto

I wanted to add a pasta sauce to our rotation that wasn't tomato-based. My hubby can't do gluten or nuts and we've been eating plant based for over a month. Are you looking at the title of the recipe and thinking, what's left if there's no cheese and no nuts? I was hesitant as I was making a shopping list of ingredients I was going to try to put together. Turns out it is the best pesto we've ever had! 

PS: Don't let nutritional yeast scare you! It's just a weird name but is perfect in this dish! 

INGREDIENTS

• 1.5 cups basil leaves, packed
• 1/2 cup fresh baby spinach leaves, packed
• 1/2 cup unsalted raw pumpkin seeds
• 1/2 cup olive oil
• 3 tbsp nutritional yeast 
• 1 tbsp fresh squeezed lemon juice
• 2 medium cloves garlic

• 1 tsp salt
• pinch ground pepper

INSTRUCTIONS
Add all ingredients to a food processor.
Blend for approximately 20-30 seconds. Set aside. 
Prepare pasta (our favourite gluten-free brand is Rizopia brown rice).
When pasta is done, drain and add pesto to pot and mix.

*For additional protein, add white cannellini beans. 

Serves 6

Nutritional information is for pesto.
​Does not include pasta and beans.