1 bunch fresh amaranth leaves (about 1 oz.)
½ cup pine nuts
¼ cup extra virgin olive oil
Juice of ½ lime or ¼ yellow lemon
¼ teaspoon nutritional yeast
¼ teaspoon salt
¼ teaspoon pepper
Place ingredients in this order into the blender: amaranth leaves, pine nuts, olive oil and lime or lemon juice. Blend well. If the mixture gets stuck, stop the blender and use a wooden spatula to free the ingredients and scrape them from the sides into the blender. Add nutritional yeast, salt and pepper. Blend again until mixture is smooth.
Mix pesto with cooked pasta or spread on toasted bread. If desired, sprinkle with Parmesan cheese and red pepper flakes before serving.