- 4 c. packed nasturtium leaves
- 1 c. packed basil leaves
- 1-2 large garlic cloves
- 1/2 c. aquafaba (that’s the liquid that your canned chickpeas come in – it’s a great oil substitute in pesto, hummus, etc.)
- 1/2 c. raw hazelnuts
- 1/2 tsp. salt
- extra water as needed
- 4 T nutritional yeast
- 1 T lemon juice
Put everything into a blender. Pulse at first, then blend on high until smooth & creamy, adding water as necessary to get your desired consistency.
Makes a/b 2 c. (475 ml), depending on how much water is used.