1 garlic clove
1/4 cup pinenuts
1/2 cup basil
1/4 cup olive oil
2 tablespoons nutritional yeast
1/4 teaspoon salt
Zest of one lemon
Juice of one lemon
2 tablespoons water, to thin sauce if necessary
In a food processor combine all ingredients, except water, and blend. Slowly drizzle in the water for a thinner consistency.
This is the dipping sauce for the Lentil Meatballs, however, it is very versatile and is one of my go to sauce recipes.
Recipe adapted from Sara Forte
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