Ingredients:
- 4 cups greens-on-hand (arugula/collards/kale/spinach/mixed greens/etc.)
- 1 cup nutritional yeast flakes
- 1 cup nuts or seeds (you pick: pecans/pine nuts/walnuts/sunflower seeds)
- ¼ cup lemon juice
- 3 to 4 cloves (or more) of garlic
- ¼ to ½ cup water
- ½ teaspoon salt
Directions:
- Using a food processor or small blender, add the greens, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
- Add the water a little at a time (trickling it in while the machine is on if possible) and scrape down sides as needed until the desired consistency is reached – a thick but pourable sauce.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite/zing, or lemon juice for acidity.
- Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.
Notes:
- I like to use toasted nuts that adds to the overall flavor.
- I usually use raw greens, but lightly cooked or blanched greens also work. And, yes, this recipe works really well with basil.
Recipe adapted from Minimalist Baker
