First wash your basil (or other greens) and remove any tough stalks.
If desired, lightly toast your nuts (or seeds) in a pan to bring out extra nutty flavour.
Place the basil leaves, nuts, nutritional yeast, garlic and salt in a food processor or blender bowl and blend to a paste.
Scrape down the sides and then slowly pour in the olive oil whilst blending.
Transfer to a clean jar for storage, and drizzle a little more oil on top to stop it from browning.
This vegan pesto recipe is perfect for adapting with other greens/herbs and nuts/seeds. Have fun with it and experiment! Check out the post above for substition tips. Store in the fridge for up to 1 week. Freeze for longer storage.