Vegan Pesto Sauce



3 cups loosely packed fresh basil leaves
6 tablespoons pine nuts
4 large cloves garlic
¾ teaspoon coarse salt, or to taste
6 tablespoons fruity extra-virgin olive oil
nutritional yeast, to taste

Combine the basil, pine nuts, garlic, and salt in a food processor or blender. Process until the ingredients are finely chopped. Add the oil and process until smooth and creamy. Add nutritional yeast to taste. If not using immediately, store tightly covered in the refrigerator for up to 2 days, or place in ice cube trays, cover tightly with plastic wrap, and store in the freezer for no longer than one month for the best flavor.

Note: I generally use more garlic and less olive oil. I have also substituted fresh baby spinach leaves for the basil, and probably prefer the spinach version to the basil version. A spinach/basil blend would also be good. You can also substitute walnuts, or other nuts, for the pine nuts.