Ingredients:
- 1⁄2 cup toasted walnuts (chopped)
- 1⁄2 cup sundried tomatoes
- 4 cloves garlic (chopped)
- 3 tablespoons hemp seeds
- 1⁄4 teaspoon ground chili pepper
- 1⁄4 cup nutritional yeast
- 1⁄2 cup extra virgin olive oil
- pepper (to taste)
Instructions:
- Place dry ingredients into a food processor and process until broken down.
- Slowly add the olive oil while pulsing the food processor until the pesto is well mixed.
- Transfer to a mason jar and refrigerate for up to a week.