First blitz the pine nuts with the basil and garlic. Then slowly add the olive oil.

Season with salt and pepper. Add the nutritional yeast and more oil, blend until seasoned correctly and the right consistency.

This recipe is dairy-free and gluten-free and suitable for both vegan and vegetarian diets. 

Try it on toast with poached eggs, top your soup with a spoonful or toss through some good buckwheat pasta. 

Want more healthy recipes? Try my Peanut & Miso Dressing next!