Originally published on Food52.com on March 29, 13 By Gena Hamshaw

Author Notes: This pesto is so good, you’ll never notice that it’s dairy-free! Nutritional yeast adds cheesy flavor. Serve this in sandwiches, with pasta, or as a topping for thickly sliced heirloom tomatoes. —Gena Hamshaw

Makes 1 generous cup

2 cups tightly packed fresh basil

1/2 cup walnuts or pine nuts

1 to 2 cloves garlic, roughly chopped (to taste)

1/2 cup extra-virgin olive oil Sea salt and freshly ground pepper, to taste 1 tablespoon lemon juice

3 tablespoons nutritional yeast

Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground.
Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.

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