(6 minutes serves 6-8)

3 cups basil leaves
3/4 cup pecans
2 tablespoons pumpkin seed butter (or almond butter if you can’t find or make pumpkin seed butter)
2 large garlic cloves
1 1/2 teaspoon chili powder (adjust according to taste and spice preference)
1 teaspoon sea salt
1 tablespoon olive oil
1/2 cup nutritional yeast
3/4 cup water

Blend until creamy. Store in airtight container in fridge, and don’t be alarmed if you see that it turns brown, it’s just oxidizing, stir it up and it’s green again!  Or place plastic wrap over the top when storing to prevent oxidization.