¼cuppine nuts, leave out or use hemp seeds for nut-free
2large cloves garlic
½cupraw milk grated parmesan cheese or sheep's milk pecorino Romano, or 1/4 cup nutritional yeast
½teaspoonsea salt
¼teaspoonsblack pepper
⅓cupextra virgin olive oil
Instructions
Combine the basil, pine nuts and garlic in a food processor and pulse until coarsely chopped.
Add the cheese or nutritional yeast along with the sea salt and black pepper and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly add the olive oil in a slow steady small stream. By slowly adding in the olive oil while the processor is running this helps it to emulsify and keep the olive oil from separating. Stop as needed to scrape down the sides of the food processor.
Notes
You can sub half the basil for baby spinach, kale or arugula.For nut-free, swap the pine nuts for hemp seeds, pepitas, sunflower seeds or leave out. You can also use walnuts, almonds or pistachios