Makes: 1 1/2 Cups
1 1/2 cups fresh basil, packed tightly
1/2 cup parsley, packed tightly
1/2 teaspoon salt
1 clove of garlic, grated (optional)
1/2 Cup pine nuts
1/3 cup cashews
1/2 Cup extra virgin olive oil
1 tablespoon vegan butter (optional)
1 tablespoon lemon juice
2 tablespoons nutritional yeast (optional)
Pepper to taste
In a food processor, combine the basil, parsley, salt, pepper, garlic, and pine nuts. Pulse until the basil and parsley are coarsely chopped.
Turn the food processor on low and slowly add the oil.
Add the butter and continue pulsing until the butter and oil is blended and emulsified.