Summer Zucchini Pesto (Oil-Free & Vegan)

INGREDIENTS

1 cup

basil leaves (, tightly packed)

1 cup

zucchini (, peeled & diced)

1/2 cup

pine nuts

2 tbsp

lemon juice (, freshly squeezed)

2 tbsp

nutritional yeast (, more to taste)

1 clove

garlic (, more to taste)

1/2 tsp

Himalayan salt (, more to taste (or preferred salt))

Fresh cracked pepper (, to taste)

3 tbsp

water