This doesn’t last long in our house. It does however keep quite well in the fridge for a good week. It does discolour a little, but it’s still good to go. Great for dipping lentil crisps into or spread on crackers or into pasta.
120 g fresh basil leaves
3 cloves garlic crushed
120 g pine nuts
4 Tablespoons olive oil
1 teaspoon sea salt
2 tablespoons nutritional yeast
Place everything in a food processor and whizz up. Store in a glass jar in the fridge.