Sun-dried Tomato and Walnut Dip

- 1 cup walnuts 

- 2 cups basil 

- 1/3 cup sun-dried tomatoes in oil 

- 1/4 cup nutritional yeast 

-1/4 cup vegetable broth 

- Juice of 1 lemon  

- 2 tablespoons olive oil (plus a bit to drizzle on top) or vegetable broth 

To stir in: 

- 1/4 cup walnuts 

- 1/4 cup sun-dried tomatoes in oil

1. Process all ingredients besides the olive oil in a food processor for about two minutes. With the food processor still on, slowly drizzle in the olive oil or vegetable broth (if you are using vegetable broth, you may need more than two tablespoons). Process until smooth.  

2. Roughly chop the remaining walnuts and sun-dried tomatoes and stir into the dip. Finish with a drizzle of olive oil, some basil leafs, and flaky salt. Serve immediately.