Think pesto needs parmesan in order to have flavor? Think again! This versatile, vibrant pesto proves the point.
6cupsloosely packed fresh basil
4medium cloves garlicroughly minced
2tablespoonsfreshly squeezed lemon juice
1tablespoonfresh thyme leavesoptional
1/2teaspoonkosher salt or sea salt + more to taste
1/2 - 3/4cupolive oil
Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.