Creamy Butternut Squash Pesto (Vegan)

Ingredients

• 1 small butternut squash (or 1/2 large squash)
• 1 cup fresh basil, tightly packed
• 1/4 cup fresh parsley
• 1/2 cup pine nuts
• 3 tablespoons olive oil (plus extra to toss with squash)
• 2 garlic cloves, sliced
• 1 tablespoon nutritional yeast
• 1 cup soymilk (more or less, as needed)
• salt and pepper

Directions

1. 1

   Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.

2. 2

   Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.

3. 3

   Toss with 1 pound cooked pasta and enjoy!