VEGAN PESTO

I was away for a week and came back to a forest of basil in my garden!  I made this nutrient-dense pesto with vegans in mind because it is rich in B12, Omega fatty acids and protein.  

Ingredients: 
2c packed fresh basil leaves
5T walnuts
3T hemp seeds
2 large garlic cloves
3T nutritional yeast
1/2t sea salt
1/4t fresh ground pepper 

1T + 1t fresh lemon juice
1/4c + 2T olive oil
2T flax oil

Directions:  
1. Put the basil in your food processor and pulse for a few seconds to reduce the volume.  
2. Add the next 6 ingredients and process until desired consistency is reached.  (I like mine a little chunky.)  
3. Add the lemon juice and oils and pulse for a few more seconds. 

 4. Serve over pasta, as a sandwich or wrap spread or as a pizza sauce.  
5. Store leftovers in a glass jar in the fridge for about a week or store in the freezer for up to 6 months.  Cover the top of your pesto with a thin layer of olive oil to help prevent oxidation.