Homemade Pesto

Wash the fresh basil leaves thoroughly and pat them dry with a paper towel.

In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning. This step brings out a richer flavor in the nuts.

In a food processor, combine the basil leaves, toasted pine nuts, minced garlic, and nutritional yeast. Pulse a few times to chop the ingredients roughly.

While the food processor is running, slowly drizzle in the olive oil. This helps create a smooth and creamy sauce. Stop to scrape down the sides of the processor as needed to ensure everything is well-blended.

Add salt and pepper to taste, and squeeze in the lemon juice to brighten the flavors. If the pesto is too thick, add 1-2 tablespoons of water until you reach the desired consistency.

Transfer the pesto to a clean jar or airtight container. You can store it in the refrigerator for up to a week. To prevent the pesto from browning, pour a thin layer of olive oil on top before sealing the container.