Ingredients

Change the quantity of pesto by scaling all amounts proportionally.

• 2 garlic cloves
• 1/4 cup pine nuts
• 1/2 cup nutritional yeast
• 1/2 cup oil
• 2 cups basil

Method

In a food processor, pulse the garlic until finely chopped. Add pine nuts and pulse until it is a paste. Add nutritional yeast and process until smooth. Add oil and basil and process until smooth.

Storage

The pesto will oxidise quickly when exposed to air. Place in a jar with a layer of oil on top to prevent oxidisation.

You can also freeze it into cubes for easy use later on, but be sure to place a small amount of oil on top of each cube to prevent oxidisation.