for 2 dl

4 bunch	basil, roughly chopped
2	garlic cloves, coarsely chopped
3 tbsp	pine nuts, roasted
1 ½ dl	olive oil
4 tbsp	nutritional yeast
½ tsp	salt
a little	pepper

How it's done

Place the basil, garlic and pine nuts in a blender along with half of the oil, puree until smooth. Add the remainder of the oil and the nutritional yeast, puree briefly, season. Transfer the pesto to a clean jar, cover with a little oil and seal tightly.

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