2 cups loosely packed basil leaves
¼ cup olive oil
½ cups nuts (I used walnuts and cashews)
1 large clove of garlic, or 2 smaller cloves
2 tbsp savoury/nutritional yeast
Salt and pepper to taste
Pop all the ingredients into a processor and pulse away until it is nice and smooth.
Put in a jar and store in the fridge, or put tablespoons of pesto into an ice cube tray and freeze it.
Once frozen transfer the cubes into a container, ready to use any time.
Makes about 8 tablespoons.