3 cups packed basil leaves
3 cloves garlic, smashed and coarsely chopped
1 1/2 teaspoons kosher or sea salt
1/2 cup good olive oil, or more to taste
1/4 cup nutritional yeast (optional, but this is the hallmark of vegan cookery)
2 tsp lemon juice
Method: Toast the walnuts. Combine walnuts, basil, garlic, salt in a food processor. Process while you add the olive oil in a slow, steady stream. Add the nutritional yeast and lemon juice, and pulse to combine until the mixture is a slightly grainy paste (not a puree).
Kim Stites, Give Treat Love