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.