30g nutritional yeast
30 g pine nuts
½ tsp fine sea salt
80 g fresh basil leaves
one large garlic clove (optional)
150 g extra virgin olive oil
1. Add nutritional yeast, pine nuts, salt, basil, garlic, olive oil, then chop 20 sec/speed 7.
(For a finer paste, scrape down the sides of the bowl & repeat blending 20 sec/speed 7)
2. Serve as a sauce or transfer to a glass jar with airtight lid (see tip), leaving approx. 1 cm at the top .
3. Make sure that the rim of the jar is clean and store in fridge.