Basil-Parsley Pesto Sauce

Recipe Ingredients

3 cups	120g / 4.2oz	Stemmed basil leaves - (tightly packed)
1 1/2 cups	60g / 2.1oz	Stemmed parsley leaves
1/2 cup	118ml	Pine nuts
1/3 cup	78ml	Rice wine
		= (or cider vinegar)
1/4 cup	59ml	Water
1/3 cup	78ml	Nutritional yeast flakes
1/2 cup	118ml	Olive oil

Recipe Instructions

In a food processor, place the basil, parsley, and pine nuts, and pulse a few times to roughly chop. Add the vinegar, water, and nutritional yeast flakes, and process for 30 seconds to combine. While the machine is running, add the olive oil and continue to process until smooth.

Transfer to an airtight container and store in the refrigerator. Use to flavor soups, salads, grains, side or main dishes, as a dip or spread for veggies or bread, or as the base for salad dressings or other sauces.

This recipe yields 2 1/2 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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