Ingredients:

  • 2 cups (50g) packed fresh basil leaves, stems removed
  • 1/3 cup (50g) pine nuts or raw cashews
  • 1/3 cup (35g) nutritional yeast
  • 2 cloves (6g) garlic, peeled
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Toast the pine nuts or cashews in a dry pan over medium heat for 2-3 minutes until golden brown and fragrant. Let them cool slightly. Note: Nuts burn fast, so stay close to the pan.
  2. Place the toasted nuts, garlic, nutritional yeast, lemon juice, and salt into a food processor.
  3. Pulse several times until the mixture resembles a coarse, sandy crumble.
  4. Add the fresh basil leaves to the processor.
  5. Pulse in short bursts until the leaves are finely chopped. Note: Don't over process here or the basil will heat up and dull in color.
  6. Start the processor on low speed.
  7. Slowly drizzle in the extra virgin olive oil in a steady stream.
  8. Blend just until the sauce is smooth and glossy.
  9. Taste and add cracked black pepper as needed.