1 food processor You could use a mortar and pestle
Ingredients
2cupspacked fresh basil leaves
3Tbsptoasted pine nutsCan substitute walnuts
3large cloves garlicpeeled
2Tbsplemon juice
3-4Tbspnutritional yeast
1/4tspsea saltplus more to taste
2-3Tbspextra virgin olive oil*
3-6Tbspwaterplus more as needed
Instructions
To a food processor or small blender, add the nuts, garlic, lemon juice, nutritional yeast, and sea salt and pulse to mince nuts and garlic. Add basil leaves to bowl. With the machine running, stream half of the olive oil. Stop the machine and scrape down the side of the bowl. Stream the remaining olive oil. You should have a nice paste. Try to use the pulse button to avoid over-processing.
Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached - a thick but pourable sauce. Use the pulse function on your processor to avoid over-processing the basil.
Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, or salt if it needs it.
Notes
Adjust the amount of nuts or garlic to taste. Like a garlicky pesto, use more garlic.Store leftovers covered in the refrigerator for up to 1 week. After that, pour remainder into ice cube molds, freeze, and store for up to 1 month or more.Use this sauce as you would a traditional pesto with pasta, add to mayo for a Sammie spread, or thin it and drizzle on veggies.