This easy pesto is so fresh and flavorful, you will never buy pre-made pesto again! Double the recipe and freeze in batches so you have plenty on hand. Serve as a pasta sauce (e.g., Friday Night Pasta), as a spread on toasted bread or as a topping to your favorite pizza. You can also substitute half the basil with spinach or parsley and the pine nuts with walnuts or pistachios for a delicious alternative pesto.
2 cups tightly packed fresh basil leaves (we sometimes harvest leaves from a basil plant on our deck)
2 garlic cloves
½ cup pine nuts
½ cup olive oil
1 tbsp. freshly squeezed lemon juice
3 tbsp. nutritional yeast
2 tbsp. water
Salt and pepper, to taste (about 1/2 tsp. salt, 1/4 tsp ground black pepper)
Combine ingredients, except olive oil in food processor (I use my Cuisinart that I’ve had for years). Pulse until consistency is smooth.
With the food processor going, slowly drizzle olive oil. Blend until combined. Refrigerate in a sealed container.