Arugula Basil Pesto

Add cashews, pine nuts and nutritional yeast to a food processor or high powered blender. Blend until the nuts are broken into very small pieces, as small as you can get them. You may need to stop blending every 15 seconds or so, to scrape down the sides of the bowl and stir.

Add arugula, basil, olive oil, water, garlic powder and sea salt. Blend until combined, scraping down sides and re-blending as necessary.

Use as a spread for sandwiches, or on french bread (my favorite). I’ve also eaten this on roasted spaghetti squash—perfection.