Parsley Pesto

Ingredients

1 big bunch of fresh parsley leaves

1 bunch fresh chives 

2 tablespoons tahini 

2 tabelspoons nutritional yeast

Juice from 1/2 lemon

1-2 tablespoon cold water 

1/4 cup pumpkin seeds

1 clove of garlic

Method

1. In a food processor add all ingredients except the water

2. Pulse on medium and then slowly add in a tablespoon of water at a time until you reach a creamy consistency. If you consistency is still too thick just add more water

3. Can be used with - pasta, in wraps, as a dip or onto of pizza!

** Pesto keeps in the fridge for 4 days but freezes easily-**