Course: Main
Servings: 6 people
Prep Time: 5 minutes

Ingredients:

• fresh basil leaves - 2 cups (tightly packed)
• olive oil - 2 tbsp
• flax oil - 2 tbsp
• light miso - 2 tsp
• garlic - 1 tsp (crushed)
• nutritional yeast - 1/2 tsp
• Himalayan crystal salt - 1/2 tsp
• pine nuts - 1/4 cup

Instructions:

1. Combine all of the ingredients, except the pine nuts, in a food processor fitted with the 'S' blade, and pulse a few times to begin chopping the basil leaves.
2. Add the pine nuts and process until the desired consistency is achieved. Do not over process the mixture or the oil from the pine nuts will separate and the mixture will become too oily. The texture should be creamy with tiny specks of pine nuts throughout.
3. Store in a sealed glass container in the fridge. The pesto will keep for 4 days. Alternatively, freeze the pesto in ice cube trays and then store the cubes in a sealed container in the freezer for up to 3 months.