Ingredients Ingredients ½ cup chopped almonds
4 cups fresh basil leaves, packed
½ cup nutritional yeast (or parmesan)
½ tsp. fine sea salt
3 garlic cloves
½ fresh lemon juice
¼ cup water
Add almonds (or nut of choice) to a food processor or blender and blitz until crumbly, transfer to a bowl.
Add 2 cups of basil to the food processor and pulse until chop finely. Repeat with remaining basil, add to the nut bowl.
Next the avocado with the water, then the remaining ingredients except the nutritional yeast. I like to do it in sections so it has the texture or a pesto not a dip, meaning there are still chunks.
Finally stir through the nutritional yeast and adjust seasoning to taste. Enjoy with bread as a spread, in sandwiches, with chips or stirred through a pasta.
NOTE: Keeps well in the fridge 3-5 days. Tastes beautiful, may start to brown.
Do not replace nutritional yeast with regular yeast, it is not the same! Nutritional yeast usually comes in flakes, is a bit salty, a bit nutty and full of vitamin b12.