Place one clove of garlic, a pinch of salt and the walnuts into a food processor. Process until a meal forms.

Add in the basil and blend again until the basil is finely chopped and everything is well combined.

Next, while your food processor is running, slowly stream in the olive oil.

Lastly, add in the nutritional yeast and a squeeze of lemon and process one more time until everything is combined.

Taste and add more salt for saltiness or lemon juice for tartness.

Store this vegan pesto sauce in a sealed jar in the fridge for up to 6 days or freeze it for up to 6 months.