• 2 tangerines
• 1 Package TJ’s Organic Basil
• 1 bulb of garlic
• 1 white onion (though any color will do...)
• 2 lemons
• 1/4 cup organic olive oil
• 1/4 cup nutritional yeast
• 1/4 cup pine nuts
• 1 tsp lemongrass salt (or any salt) to taste
• sprinkle white pepper to taste

Wash the basil, peel the onion and all the garlic cloves.

Cut the onion into fourths. Separate the garlic cloves into 2 equal piles.

Put basil, 1 fourth of the onion, 1 of the garlic clove piles, nutritional yeast into the blender. (That order works best for keeping the yeast up and blending nicely.)

Chop the remaining 3 fourths of the onion. Chop the remaining garlic clove piles.

Pour the olive oil into a pan, simmer at medium-low.

Add the chopped onions and garlic to the oil in the pan, simmer until shiny and soft (5 - 10 minutes, stirring occasionally)

While the onions and garlic are simmering, squeeze the juice of the tangerines and lemons into the blender.

Then add the pine nuts to the onion-garlic-oil mix, and simmer until the pine nuts turn golden (~5 minutes, stirring occasionally)

Once the pine nuts are golden lovely perfect, lift the pan and pour the pinenut-onion-garlic-olive oil into the blender.

Cover up the blender, and blend as a dip (start slow and gradually build up)