1 1/2 cup fresh basil leaves, packed
1/2 cup raw walnuts
1/2 cup cold-pressed, extra-virgin olive oil or grapeseed oil
1 tablespoon nutritional yeast
2 medium garlic cloves
1 tablespoon fresh lemon juice
sea salt to taste
Chop the walnuts first in a food processor and pulse them a few times until they are broken into smaller pieces. Add the basil and garlic, pulse a few times more.
Add the remaining ingredients and slowly add the oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Pulse again until blended.
If you want a smoother and runnier one, add more olive oil. If you want thick pesto, add more raw walnuts or sunflower seeds.
Can be stored in the fridge for several weeks or in the freezer for several months as long as you coat them with olive oil in the sealed container/jar.