Ingredients
- ½ cup pine nuts
- 4 cloves of garlic
- 4 cups lightly packed basil leaves
- ½ cup nutritional yeast
- juice from half a lemon
- ½ cup extra-virgin olive oil
- sea salt and cracked black pepper to taste
Instructions
- Clean and spin basil leaves in a salad spinner or pat dry with paper towel.
- Place pine nuts, garlic, basil, nutritional yeast, and lemon juice in the food processor.
- Process while slowly pouring olive oil through the feed tube.
- Process until mixture is pureed, scraping down sides as needed.
- Transfer mixture to a bowl and season to taste with sea salt and pepper.
- Use right away or store in refrigerator or spoon into an ice tray and freeze for up to 3 months.
Pine nuts were used, but if you need to make a nut free version hemp seed is the perfect substitute.
Notes
Pine nuts were used, but if you need to make a nut free version hemp seed is the perfect substitute.
Nutrition
Serving: 1Tablespoon | Calories: 101kcal | Carbohydrates: 2.3g | Protein: 2.2g | Fat: 9.9g | Saturated Fat: 1.2g | Polyunsaturated Fat: 5.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0.4mg | Fiber: 0.8g | Sugar: 0.3g
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