My vegan pesto recipe

1/2 cup pine nuts

1/4 cup nutritional yeast

1/2 cup olive oil (more or less depending)

1 very big bunch fresh basil leaves

4 or 5 cloves garlic

salt and pepper to taste

1. Place pine nuts in skillet over medium heat and toast stirring constantly until lightly toasted.

2.Mix all the ingredients in a food processor, and process until smooth.

Freezes very well. Also for sun dried tomato pesto add about a 1/4 cup sun dried tomatoes.