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All summer long I have been harvesting my basil and making pesto.

Now, as the weather cools, all of my basil wants to be picked, so it’s time to make large batches of Pesto for the freezer! Below is my vegan version.

Ingredients

4 cups Basil leaves

8 cloves garlic

¾ cups raw pine nuts

1 cup Cold Pressed Olive Oil

¼- ½ cup nutritional yeast

¾ teaspoon salt

¼ t. pepper

Directions

1. In a food processor, pulse the basil until finely chopped.
2. Add garlic cloves, salt, pepper and pine nuts.
3. Pulse some more, scrapping down sides to incorporate all of the mixture.
4. When fully pureed, add the olive oil while the food processor is running.
5. The mixture will become thick.
6. Then add the nutritional yeast to taste.