I love pesto. It’s good on pasta, it’s good as a spread on a sandwich. It pairs great with chicken. It is very versatile. So here’s a recipe for faux cheesy pesto that any body, including a vegan can enjoy.


1 cup packed fresh basil leaves

1/2 cup pine nuts, toasted

2 cloves garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup yeast

5 tablespoons olive oil


Step 1: Place pine nuts in small saucepan. Heat over low heat 2 minutes or until light brown and fragrant, shaking occasionally.

Step 2: Place basil, yeast, pine nuts, garlic, salt and pepper in food processor; drizzle with 2 tablespoons of olive oil. Process about 10 seconds or until coarsely chopped. With motor running, drizzle in remaining olive oil. Process about 30 seconds or until finely chopped.

Use immediately or refrigerate in an airtight container up to 1 week.

Yields 1/2 cup pesto