5 cups fresh basil (you can sub up to 2 cups with parsley or kale)
¼ tsp dried thyme
2 tsp salt
⅛ cup white wine
4 tbsp nutritional yeast flakes
½ cup olive oil
2 tbsp fresh lemon juice
black pepper
4 pitted kalamata olives
¼- 1/8 cup water to thin
Instructions
Add the nuts to your food processor along with the garlic, basil, thyme, nutritional yeast, salt, pepper, olives, oil, lemon juice and wine and puree until smooth, remembering to scrape down the sides with a spatula as needed.
Once well blended add ⅛-1/4 cup water as needed to thin.
This also freezes beautifully!
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/09/12/pesto/