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Ingredients

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• 1 packet active dry yeast ((1 packet yields ~2 1/4 tsp) )
• 1 Tbsp cane sugar ((or granulated – you could also sub maple syrup, or honey if not vegan))
• 2 Tbsp olive oil
• 1 tsp sea salt
• 2 1/2-3 cups unbleached all-purpose flour or whole-wheat pastry flour ((I use a mix of the two))
• 3 Tbsp vegan-friendly basil pesto ((my recipe below))
• 3-4 Tbsp vegan parmesan cheese
• 2 cups fresh basil ((tightly packed // rinsed and thoroughly dried) )
• 1/3 cup raw walnuts or pine nuts
• 1/2 cup extra virgin olive oil
• 4 large cloves garlic ((chopped))
• 1 healthy pinch (~1/4 tsp) each sea salt and black pepper
• 3 Tbsp vegan parmesan cheese
• 1 Tbsp lemon juice