Ingredients

• 1 large bunch fresh basil (purple variety optional)
  
• 1-2 garlic cloves
• 1 tbsp miso
• 1/4 cup pine nuts
• nutritional yeast (aka savoury yeast flakes) or salt, to taste
• black pepper, to taste
• 1 tbsp olive oil
• water

Method

Cut the centre out of the garlic if you want to be sure it isn't to strong (if you cut the clove in half there is a greenish-yellow centre - remove that part). Gently toast the pine nuts in a dry skillet until lightly browned. Combine the basil, garlic, miso, and pine nuts in a food processor and puree. Scrap sides. Add a little bit of water (about a tbsp) and puree some more. While the food processor is pureeing the mixture, add the olive oil in a steady stream through the chute. Add more water, if necessary, until it's at your preferred consistency. You can add more olive oil and less water if you prefer. Taste the mixture, and add nutritional yeast (or salt) and pepper to taste.