Pesto

4 cups tightly packed fresh basil leaves

1 cup toasted pine nuts

4 cloves of garlic

1/2 cup of extra virgin olive oil

Salt (Kosher or Sea) and pepper

2 tbsp. of fresh lemon juice

3 tbsp. nutritional yeast (vegan) or parmesan cheese (vegetarian)

In a food processor, pulse the basil leaves. Scrape down the sides of the processor and turn to on. Slowly add the toasted pine nuts and garlic. Then slowly add the EVOO. Lastly add the S&P, lemon juice and nutritional yeast.