Add the fresh basil leaves, garlic, lemon juice, pine nuts, blanched almond flour, sesame seeds, onion powder, sea salt, and nutritional yeast to the bowl of a food processor. Pulse 4 or 5 times until a coarse mixture forms
Gradually drizzle in the olive oil 1 Tbsp at a time until the pesto forms a paste and you reach the consistency you want. Taste and adjust ingredients as needed
Turn the food processor on low slowly add the olive oil in a steady stream until you reach the consistency you want. Taste and add more sea salt if needed. Then, turn the food processor on high and allow it to run for about 30 seconds.
Serve immediately or store in a small bowl covered in plastic wrap in the refrigerator for 2 to 3 days.
Fresh basil is a must. If you don't have any fresh basil growing in your garden, you can find it in the produce section of your local grocery store year-round.
DO NOT skip the nutritional yeast! It's what gives this vegan pesto it's cheesiness! It's found in the spice aisle of most health food stores.
While I prefer pine nuts and they are what is traditionally used in pesto, you can substitute them with walnuts.
Nutrition Facts are calculated using 1 Cup of olive oil.
How To Freeze The Pesto
Spoon the pesto into an ice cube tray.
Drizzle a small amount of olive oil on the top so it doesn't turn brown.
Cover the tray with plastic wrap and gently press down to get the air out of each cube section.
Freeze until completely frozen, several hours to overnight.
Pop the pesto cubes out of the tray and place it in a freezer-safe baggie and keep in the freezer.