120 ml extra virgin olive oil
15 g basil
1 garlic clove, peeled
150 g toasted pine nuts
1 tsp Dijon mustard
1 tsp bouillon powder
1 tbsp nutritional yeast flakes
Sea salt and freshly ground black pepper
Purée all the ingredients together in a small food processor until fairly smooth. If the mixture is very thick, add about 1 tbsp of water to loosen it. Check the seasoning.
