Lemony Basil Pesto
(makes 1 1/2 cups pesto, about 16 servings)
2 cups fresh basil leaves, packed
4 cloves fresh garlic
1/2 cup extra virgin olive oil
1/2 cup pine nuts
1/4-3/4 cup nutritional yeast to taste
1/4 cup fresh squeezed lemon juice
sea salt and fresh ground black pepper to taste
Wash basil leaves and thoroughly dry by patting with paper towels. Place basil leaves and garlic into a food processor and pulse until the basil and garlic is finely chopped then slowly add the oil until well combined.
Add in the pine nuts, nutritional yeast, and lemon juice and process until the pesto is mostly pureed and well mixed.
Season to taste with salt and fresh ground black pepper and pulse a few times more.
Store in the refrigerator in a sealed reusable container for up to a week. Or put in your old protein powder cups and put in a plastic back to freeze and enjoy later.
Try over fish or with steamed broccoli slaw and chicken, add flavor to veggies or use as salad dressing base with additional lemon for acidity.
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