Wash and dry the basil leaves. Zest the lemon and juice it, setting both aside. Peel the garlic cloves. If using nuts, lightly toast them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.

In a food processor, blend together the basil, garlic, toasted nuts, lemon zest, and lemon juice. Pulse several times until the mixture begins to break down. While the processor is running, slowly pour in the olive oil in a continuous stream. Keep blending until the pesto achieves your preferred texture.

Add nutritional yeast, salt, and black pepper. Pulse once more to combine. Taste and adjust the seasoning as needed. For a lighter consistency, add extra olive oil or a small splash of water.

Serve the pesto immediately or store it for later enjoyment. It’s perfect for pasta, sandwiches, salads, or as a dip.