1 tightly packed cup fresh basil leaves, large stems removed
¼ cup pine nuts
Juice from ½ small lemon
1 tsp lemon zest
¼ cup olive oil
1 clove garlic, peeled + chopped
2-3 Tbsp nutritional yeast [I use the Bragg’s® brand] OR ¼ cup fresh grated Parmesan cheese
1 tsp sea salt
¼ tsp black pepper
Instructions
In the bowl of a food processor, add basil, pine nuts, garlic, lemon, lemon zest, salt + pepper. Process until finely chopped. Scrape down sides of bowl if needed. Then, while food processor is running, slowly drizzle in the olive oil. Process until thoroughly combined. Last, add nutritional yeast or Parmesan cheese and run food processor until all ingredients are well combined. Scoop into a storage container or mason jar and store in fridge until needed. Will store well for up to one week.
Recipe by Angela Freed at https://www.angelafreed.com/homemade-basil-pesto/