Lemony Basil Pesto

Instructions

1. Add pine nuts, garlic, lemon juice, nutritional yeast, and a pinch of sea salt to bowl of food processor or blender and blend on high.
2. Add basil leaves and olive oil and process again, pulsing until a loose paste forms. Scrape down the sides of food processer to combine all ingredients.
3. Add additional water if needed, 1 tsp at a time, to achieve desired consistency.
4. Store pesto in airtight container in refrigerator for up to a week, or freeze for later use. Can be made in large batches and frozen in smaller portions in a standard ice cube tray. Once pesto cubes are fully frozen, remove from tray and store in a gallon sized resealable bag.