Pesto, vegan style

I like cheese, so I'm not vegan. But for my friends who are, here's a handy recipe that's perfect for spring/summer.

1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch (precise term, no?) of fresh basil leaves
salt and pepper to taste


Place the pine nuts in a skillet over medium heat. Stir until lightly toasted--they should be a little darker, but not very dark.

Mix the toasted pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.

Simple, eh?