Ingredients
2 cups packed fresh basil (large stems removed)
3 Tbsp pine nuts or walnuts (if nut-free, try sunflower or pumpkin seeds!)
3 large cloves garlic (peeled)
2 Tbsp lemon juice
3-4 Tbsp nutritional yeast (optional— adds the cheese flavor without the dairy and is high in B12)
1/4 tsp sea salt (more if desired)
2-3 Tbsp extra virgin olive oil* (I recommend Jenny’s Baked at Home CBD infused 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 has been adding it straight to zucchini or carrot noodles for a beautiful, healthy side dish.
Store leftovers covered in the refrigerator up to 1 week. After that, pour into silicon ice cube molds, freeze, and store up to 1 month or more.
