1/2 cup blanced and slivered almonds
2 tbsps minced garlic
1 tsp white miso
3 cups loosely packed fresh basil leaves
3 cups loosely packed baby arugula
1/2 cup plus additional as needed extra virgin olive oil
1/2 tsp freshly cracked black pepper
1/2 tsp kosher salt
1/2 cup nutritional yeast
zest of 1 lemon
juice of half a lemon
Pulse almonds in food processor until a course powder. Add minced garlic and pulse again a few times.
Add 1tsp white miso, and nutritional yeast and pulse a few times.
Add basil, arugula, and lemon zest and juice to food processor. Blend until smooth while slowly adding olive oil.
Season with salt and pepper to taste. Add more olive oil as needed until texture is smooth and the consistency you are looking for.