2 cups packedbasil leaves 1/2 cupchopped walnuts 2garlic cloves 1/2 cupolive oil Juice of one lemon 1/4 cupnutritional yeast Kosher salt and freshly ground black pepper
Directions
Prep
Pulse basil and walnuts in a food processor. Add garlic, olive oil, and lemon juice and pulse again until smooth. Add nutritional yeast and salt and pepper to taste and pulse until just blended, pausing to scrape down the sides as needed. Store in an airtight container in the fridge for up to a week.
Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications.
