Roasted Chicken with Pesto

Pesto:

• 2 cups packed fresh basil (large stems removed)

• 3 Tbsp pine nuts (if nut-free, try sunflower seeds)

• 3 large cloves garlic (peeled)

• 2 Tbsp lemon juice

• 3-4 Tbsp nutritional yeast (gives it the flavor of cheese)

• 1/4 Tsp sea salt (plus more to taste)

• 2-3 Tbsp EVOO

• 3-6 Tbsp water (plus more as needed)

Directions:

1. Put all ingredients in blender and blend until smooth, scraping sides as needed.

2. Coat chicken with pesto.

3. (I used bone-in chicken but you could marinate and grill boneless as well).

4. Bake uncovered for 1 1/2 hours at 350 or until golden brown and cooked through.