In a small saute pan, toast nuts until they are just beginning to brown and become fragrant.

In a blender or food processor, add toasted nuts, basil, nutritional yeast, garlic powder and lemon juice. Blend to combine. Then, with the blender is on low, slowly drizzle in olive oil. Do not over puree, there should be some chunkiness to this sauce

Season with salt and pepper. To store, freeze in ice cube trays for easy portioning. In our class we used it with cantaloupe and prosciutto.