Makes approximately 1 cup
1 cup pine nuts (or walnuts or cashews, which cost far less)
1 ½ cups chopped fresh basil
⅓ cup olive oil
6 large cloves garlic
⅓ cup nutritional yeast
1 teaspoon salt
½ teaspoon freshly ground pepper
- Toast the nuts in a skillet on the stovetop.
- Combine all the ingredients and pulse in a food processor until the nuts are ground. (The pesto should have texture.)
- Add more salt and pepper to taste, if needed.
- There are so many ways to vary this pesto: Stir in chopped, oven-dried tomatoes after everything else is processed. Or try using roasted garlic instead of raw. You can also combine chopped flat-leaf parsley with the basil.