Vegan Pesto

1: Add your pumpkin seeds, nutritional yeast, garlic, salt, and pepper to a food processor. Pulse into a meal (make sure not to over pulse into a paste).

2: Add your basil, spinach, arugula, and lemon juice. Turn your food processor on and slowly pour in the olive oil.

3: Process until mostly smooth. Taste and add more lemon juice if desired.

4: Store in an airtight container in the refrigerator for up to 5 days, or store in the freezer for longer.

5: If serving with pasta, drain your pasta, add desired amount of pesto, then add reserved pasta water to thin as needed.