We harvested our basil and made a pesto sauce for vegetable pasta or raw pizzas.
10 cups basil
2/3 cups pinenuts
2/3 cups of freshly squeezed lemon juice
2/3 cup nutritional yeast
10 cloves garlic
1.5 to 2 tablespoons Celtic Sea Salt (to taste)
2/3 to 3/4 cups filtered water
Place all ingredients in the food processor, blending until smooth, adding water for desired consistency.
We freeze it in 1/2 cup portions to use as needed.
We softened shiitake mushrooms, red peppers and sweet onions in coconut aminos and avocado oil prior to adding them to the tortilla and topped with almond feta.