Ingredients:

  • 2 cups (50g) fresh basil leaves, packed
  • 1/3 cup (45g) pine nuts
  • 3 cloves (9g) garlic, peeled
  • 1 tbsp (15ml) fresh lemon juice
  • 1/3 cup (30g) nutritional yeast
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the pine nuts in a small skillet over medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they smell nutty and turn a pale golden brown. Remove from heat immediately.
  2. Combine the toasted nuts, garlic, lemon juice, and nutritional yeast in the food processor. Pulse until the mixture looks like coarse sand.
  3. Add the fresh basil and pulse 5-7 times just until the leaves are finely chopped.
  4. While the processor is running on low, slowly drizzle in the olive oil in a steady stream to create a creamy emulsion. Stir in the salt and pepper.