Basil Pesto

🥘 Ingredients

• pine nuts ½ cup
• garlic cloves 2
• fresh basil leaves or flat-leaf parsley 3 cup
• medium lemon 1
• kosher salt ½ tsp
• Freshly
• nutritional yeast 2 tbsp
• extra virgin olive oil 6 tbsp

1. 1

   Prepare: pine nuts , garlic cloves , fresh basil leaves or flat-leaf parsley , medium lemon , kosher salt , Freshly cracked black pepper, nutritional yeast , extra virgin olive oil .
2. 2

   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.
3. 3

   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.
4. 4

   With the motor running, stream in the olive oil. Blend until somewhat smooth yet thick, scraping down the sides periodically.
5. 5

   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).
6. 6

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