---
title: Basil Pesto
servings: 4
source:
  name: Rainbow Plant Life Italian Flavors Meal Plan 2
  author: Nisha Vora
tags: [basics, basil, pesto, vegan, meal-prep]
---

Prepare: @pine nuts{0.5%cup}, @garlic cloves{2}(roughly chopped), @fresh basil leaves or flat-leaf parsley{3%cup}, @medium lemon{1}(zested and juiced), @kosher salt{0.5%tsp}(plus more to taste), @Freshly cracked black pepper, @nutritional yeast{2%tbsp}, @extra virgin olive oil{6%tbsp}.

Toast the pine nuts: Heat a large dry frying pan over medium-low heat. Once hot, add the pine nuts and toss occasionally to prevent burning, until golden brown and they release a nutty aroma, about 5 minutes.

Add the pine nuts and garlic to a food processor. Pulse into a fine crumb (but not a paste). Add the basil, lemon zest, 2 tbsp lemon juice, salt, black pepper to taste, and nutritional yeast. Blend until a paste forms, scraping down the sides as you go. Push the paste into the middle of the food processor bowl.

With the motor running, stream in the olive oil. Blend until somewhat  smooth yet thick, scraping down the sides periodically.

Taste, adding more salt or lemon juice as desired. If your basil isn’t the best quality, add a pinch of sugar as needed. For additional richness, stream in more oil. For a smoother texture without adding more oil, add 1 tbsp of water and blend (don’t add too much water, as it will water down the flavor).

Label and store in an airtight glass jar in the fridge for 5 to 6 days.