2 c. packed fresh basil

3 T. sunflower seeds

3 cloves garlic

3 T. nutritional yeast

3 T. extra virgin olive oil

1/4 t. salt

lemon juice to taste (start with 1 T.)

3-6 T. water (plus more as needed)

Place all ingredients except the water and lemon juice in a food processor and blend until thoroughly pureed. Add lemon juice to taste. Finally, add water to achieve desired consistency.

If you find a night-shade free vegan parmesan, I would use that rather than the nutritional yeast. However, I have been so far unable to find any. The nutritional yeast works, I just think a dairy-free parmesan would be better.

Minimalist Baker: Easy Vegan Pesto