Roasting the garlic gives this pesto a sweet, rich, smooth flavor. Perfect on pasta, potatoes, sandwiches – everything!
1 bouquet of fresh basil leaves – chopped
1 entire bulb of garlic, roasted in a 300 degree oven for 30 minutes and cooled
1/2 cup of olive oil
1/4 cup of raw pine nuts
1/4 cup of nutritional yeast
Salt and pepper to taste
First, stem one bunch, fresh basil leaves, washed well and spun dry, put the leaves in a food processor and pulse until the basil is coarsely chopped. Add the pine nuts, and continue to pulse. Take the entire roasted bulb of garlic and squeeze the garlic from the cloves into the food processor. Making sure you get all of the garlic. Add the nutritional yeast, salt and pepper and pulse until you reach a paste like consistency. When this happens, you are ready to run the processor as you stream in the olive oil. Spoon your pesto into a container and seal, and place in the refrigerator.