1 cup fresh basil leaves, loosely packed (25 g)

1/2 cup pine nuts (70 g)

1 tbsp nutritional yeast

1/4 cup olive oil

1/2 tsp salt

1 garlic clove

1. Add all ingredients to a food processor and blend until your desired consistency preference (see Note).
2. Continue to add olive oil until pesto reaches desired consistency.
3. Use a spatula to remove all pesto from the food processor and add to a bowl. Can be stored in the refrigerator for up to 1 week.

I like my pesto more on the thicker, grainier side, others prefer it to be more of a smooth, puree consistency. Consistency also depends the use--if you will be using it as a spread for sandwiches then perhaps go for more of a puree. Likewise, if you will be using it as topping for meat, fish, or vegetables maybe you'd like it to be a bit thicker.