Ingredients

• 2 cups packed fresh basil (large stems removed)
• 3 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
• 3 large cloves garlic (peeled)
• 2 Tbsp lemon juice
• 3-4 Tbsp nutritional yeast
• 1/4 tsp sea salt (plus more to taste)
• 2-3 Tbsp extra virgin olive oil
• 3-6 Tbsp water (plus more as needed)

Instructions

• To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
• Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
• Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
• Perfect for adding to sauces, dressings, breads, and more! My favorite recently has been adding it straight to zucchini or carrot noodles (see photo) for a beautiful, healthy side dish.
• Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.