Wash the fresh basil leaves and pat them dry. Cut off any hard stems and add them to the food processor along with 3 cloves of garlic, vegan parmesan, nutritional yeast, salt, and pine nuts into a food processor.
Blend until garlic and nuts are chopped into small pieces and scrape the edges, then turn the food processor back on and slowly add the olive oil and lemon juice until smooth and creamy.
Use the pesto on pasta or in your favorite recipes. Store in an airtight container in the fridge or freezer.
Notes
Be sure to add lemon juice to your pesto, so that it stays a beautiful green color.
Adding the oil to the fresh basil leaves slowly while the food processor is running helps to emulsify the pesto and makes it creamier.
Add a dash of red pepper flakes to the pesto for a little spice if desired.