Process ½ cup of walnuts in a food processor until fine crumbs form, about 30 seconds.

Transfer crumbled walnuts to a mixing bowl and gather the remaining ingredients.

In the food processor, add 2 cups purple basil leaves, 2 minced garlic cloves, 2 tablespoons nutritional yeast, a pinch of salt, and ¼ cup olive oil. Secure the lid.

Blend on high for 45-60 seconds until smooth, scraping down sides as needed.

For a smoother texture, add an extra tablespoon of olive oil and pulse for 10-15 seconds.

Serve immediately with pasta, on sandwiches, or as a dip, or store it in an airtight container in the fridge.