Step-by-Step Instructions for Purple Basil Pesto

• Begin by placing the ¾ cup of whole walnuts in a food processor. Pulse them until they achieve a fine, crumbly texture, about 30 seconds.
  
• Next, add the ½ cup of packed purple basil leaves, 1 minced garlic clove, ¼ cup of extra virgin olive oil, 2 tablespoons of nutritional yeast, and ½ teaspoon of salt into the food processor. Process for 45-60 seconds until the mixture is smooth.
  
• If you prefer a creamier texture, add an additional tablespoon of olive oil and pulse a few more times until desired smoothness is achieved.
  
• Taste your pesto and adjust by adding a pinch more salt or nutritional yeast if needed. Blend briefly to incorporate adjustments.
  
• Transfer your Purple Basil Pesto to a clean container. It can be used immediately or stored in an airtight container for up to five days in the fridge or frozen in ice cube trays.