1 1/2 cups fresh basil or a mixture of basil and spinach (keeps the pesto green)
1/4 cup olive oil
1 cup pine nuts or walnuts
5 cloves garlic (roasted for a more mellow flavor)
1/3 cup nutritional yeast
1-2 tablespoons of light miso
2 Tablespoons fresh lemon juice
Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. One variation is to add 1/2 cup rehydrated sun-dried tomatoes. You can also use the ones in oil, just omit the extra 1/4 cup of olive oil.
Serve with crackers, or in endive or Romaine leaves or over pasta.