Vegan Pesto

Allergens: nuts
For the Pesto:
- 1/2 cup vegetable or chicken broth
- 2 cups fresh basil
- 1/4 cup nutritional yeast (or parmesan cheese if not dairy free)
- 1/2 tsp salt
- 2 T pine nuts
- 1 T olive oil
- 2 gloves of garlic
Directions
- Heat pine nuts in a pan on medium heat for about 3 min- shaking occasinally making sure not to burn them (they should be lightly brown)
- Blend all ingredients in a food processor
- Enjoy!
For the Chicken:
- Season raw chicken breast with olive oil and salt and pepper to taste
- Preheat grill to 375F
- Cook on the grill about 15 min each side
For the Noodles (spiraled butternut squash):
- Heat noodles in a non-stick pan with a cover on so they cook all the way through
- For the last few min take the top off so they start to crisp up a bit
- Enjoy!