Start by placing your walnuts into a food processor. Pulse them for about 30 seconds until they reach a fine, crumbly texture, scraping down the sides as needed.

Next, add the vibrant purple basil leaves, minced garlic, nutritional yeast, and salt into the food processor. Pour in about half of your olive oil and pulse everything together for roughly 10 seconds.

Process the mixture continuously for 45 to 60 seconds until smooth, scraping down the sides as necessary.

If the pesto is thicker than desired, slowly drizzle in more olive oil while blending until you reach the preferred consistency.

Transfer your newly made Purple Basil Pesto into an airtight container. For longest shelf life, drizzle olive oil over the top before sealing.