Dairy-Free, Nut-Free Pesto [RECIPE]

Did you know pesto has dairy in it? I didn't and it has been a go-to for me for a while now. I wanted to make my own with arugula (because I love it so), but all the recipes I found used parmesan! Then I started looking at the store brands, and they all had parmesan too (I know, I should have been doing that all along, but I was naive). SO I set off to do some experimenting, and since one of my best friends' little girl is allergic to nuts I decided to cut those out too. So without further ado, here is what I came up with:

DF, TNF Pesto

1 c fresh basil, tightly packed
1 c fresh arugula, tightly packed
4 cloves garlic
½ c sunflower seeds
2 Tbsp lemon juice
½ c olive oil (or enough to achieve desired consistency)
¼ tsp salt
¼ tsp pepper
3-4 Tbsp nutritional yeast
1 Tbsp capers, rinsed and drained (optional)

Combine basil, arugula, garlic, sunflower seeds, and lemon juice in food processor
If using capers, add them now
Pulse until well chopped
Keep pulsing and add olive oil until desired consistency
**Alternately, use pestle and mortar to make paste and stir in olive oil until desired consistency
Add salt and pepper to taste