Dairy-Free Basil Pesto

Ingredients

• 60 g fresh basil leaves
• 40 g pine nuts
• 2 garlic cloves
• 3 tbsp nutritional yeast
• 80 ml extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Steps

1. 1
   Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes until golden, stirring constantly. Cool completely.
2. 2
   Combine basil, cooled pine nuts, garlic, and nutritional yeast in a food processor. Pulse until coarsely ground.
3. 3
   With the motor running, drizzle in olive oil in a steady stream until a thick paste forms.
4. 4
   Add lemon juice, salt, and pepper. Pulse briefly to combine. Taste and adjust seasoning.
5. 5
   Use immediately or store in a jar with a thin layer of olive oil on top. Keeps refrigerated for up to 1 week.