Don’t be afraid to experiment with the ratios on this one; if you want it creamier add more macadamia nuts, if you eat dairy you can replace the nutritional yeast with parmesan cheese or omit it all together, for a stronger taste use more basil.
It is traditionally made with a mortar and pestle, but to simplify things I’ll just use a blender.
1 cup of basil leaves, packed
1 cup of pine nuts
1/2 cup of macadamia nuts
1/4 cup of nutritional yeast
3 garlic cloves
1/2 cup of olive oil
Salt to taste
- Blend all ingredients until desired consistency.
- Use as a dipping sauce or over spaghetti squash or zucchini noodles.