pesto sauce

This is an awesome recipe. We love this and use it for everything from whole wheat pasta to a sandwich spread to pizza. I use raw almonds because they are a lot less expensive than pine nuts and I always have a lot on hand. I add soy milk to thin it out; less when I want it thick and more for pizza or things like that.

1 1/2 cups fresh basil

1/3 cup olive oil

1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)

5 cloves garlic

1/3 cup nutritional yeast

3/4 teaspoon salt

1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes. For a lower fat version replace half the oil with soy milk.