Vegan Lemon Pesto

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1. Juice and Zest Lemons:
   • Squeeze the juice from the lemons into a blender.
   • Grate the lemon zest and add it to the blender.
2. Toast Pine Nuts:
   • Toast the pine nuts in a pan over medium heat for 3-4 minutes until they are golden brown and fragrant. This step enhances their flavor. Add them to the blender.
3. Add Remaining Ingredients:
   • Add the nutritional yeast, parsley, basil, garlic, a generous drizzle of olive oil, salt, and pepper to the blender.
4. Blend:
   • Blend all the ingredients until you achieve a smooth, creamy consistency. You may need to scrape down the sides of the blender a few times to ensure everything is well mixed.
5. Store:
   • Transfer the lemon pesto to a sterilized jar. Refrigerate until ready to use.

Serving Suggestions:

• For Pasta:
  • Cook spaghetti according to package instructions. Drain, reserving some pasta cooking water.
  • Toss the cooked spaghetti with a few spoonfuls of lemon pesto, using the reserved pasta water to achieve the desired consistency.
• As a Spread:
  • Use the lemon pesto as a spread for bruschetta or sandwiches.