Add the toasted pine nuts, fresh lemon juice, garlic, sea salt, and black pepper to a food processor. Pulse a handful of times until the nuts and garlic are finely chopped.
Add the 2 cups of fresh basil leaves to the machine and pulse again until the greens are roughly chopped and mixed into the base.
Turn the food processor on so it runs continuously. Slowly drizzle the extra-virgin olive oil through the top feed tube until the pesto combines. If it feels too thick, you can add an extra splash of olive oil or a tablespoon of warm water.
Add the nutritional yeast. Pulse just a few times to briefly combine. Taste and add a pinch more salt or lemon juice if you want it brighter!
Because fresh basil oxidizes and turns brown quickly when exposed to air, transfer your finished pesto to an airtight container and pour a very thin layer of olive oil directly over the top surface before sealing it. This creates a barrier against the air and keeps it bright green for a few days in the fridge.
Keyword dairy-free, pesto, plant based, summer, topping, vegan, vegan pasta