70g basil, packed
115g sun dried tomatoes, in oil
30g nutritional yeast
35g pine nuts
2 cloves garlic
½ lemon, juiced
salt & pepper to taste
60ml olive oil
2-3 tbsp. water
Add all the ingredients into a food processor, except for the olive oil and water. Process until well combined. Process again and add the olive oil. Next add the water, starting with just 2 tablespoons then adding a little more until the desired consistency is reached.
Scrape down the sides of the bowl a few times and process again until smooth. Transfer the pesto to a jar with a tight fitting lid, and store in the refrigerator for up to 5 days
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