basil pesto

From Loveandlemons.com   https://www.loveandlemons.com/pesto-recipe/

I had a lot of fresh basil that I wanted to use up quickly.  I didn't have pine nuts so I used sunflower seeds and chopped walnuts, and I used nutritional yeast instead of Parm.  The recipe was very good and extra lemony before the nutritional yeast was added.  I'd probably add just a teaspoon or so of the yeast, if any.  

I ended up plating tomatoes (Camparis cut in half) with a dab of pesto on each, and it looked like it could make a great appetizer.  (11/8/22)

Ingredients

Basic Basil Pesto:

• ½ cup toasted pine nuts
• 2 tablespoons fresh lemon juice
• 1 small garlic clove
• ¼ teaspoon sea salt
• freshly ground black pepper
• 2 cups basil leaves
• ¼ cup extra-virgin olive oil, plus more for a smoother pesto
• ¼ cup freshly grated Parmesan cheese, optional  (or 1 tsp nutritional yeast)

• Instructions

• In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
• Add the basil and pulse until combined.
• With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.