We make our Vegan Pesto using only fresh italian basil leaves, almond, nutritional yeast, garlic, rock salt and good quality olive oil. Made in the traditional chunky form, this can be used in multiple ways. Use it as a spread, dip, add it into sauces and stir fries or toss it with pasta for a quick meal.
Keep refrigerated. Best used up within a week, it can also be frozen for a longer shelf life.