What is the definitive guide to making Natasha Najjar's dairy-free pesto?

Sure, I can guide you through Natasha Najjar's dairy-free pesto recipe. Here are the steps:

Ingredients:

• 2 Cups fresh basil
• 1/2 Cup pine nuts, raw almonds or hemp seeds
• 1/4 Cup nutritional yeast
• 1/2 Tsp salt
• 2 Cloves garlic
• 1/4 Tsp black pepper
• Juice of 1/2 lemon
• 3/4 Cup olive oil

Step 1: Add all of the ingredients to a blender, but only use half of the olive oil and save a few basil leaves for garnish. Blend the ingredients together on high, stopping occasionally to scrape the ingredients from the side of the blender.

Step 2: Slowly add the rest of the olive oil while continuing to blend. You can make the pesto as smooth as you like, but remember to pause and scrape the unblended bits off the sides. Traditional pesto is not too smooth because it’s usually pounded by hand, not blended.

Step 3: Garnish with the saved basil leaves and some extra nuts. You can enjoy the pesto however you like. It can be stored in the refrigerator for up to a week, or you can freeze some for later.

Enjoy your homemade dairy-free pesto! Do you have any other questions about this recipe?