Vegan Pesto

I've adapted this recipe from Delia Smith's cookbook "Delia's Vegetarian Collection"

2 oz of fresh basil, washed
1 fat clove of garlic
1 tablespoon of pine nuts
6 tablespoons of olive oil
salt
1 generous 1/4 cup of nutritional yeast

Put basil, garlic, pine nuts, olive oil and salt into the food processer and pulse until the basil and garlic are finely ground.
Add the nutritional yeast before heating.

The original recipe had parmesan cheese. You can also use goat cheese if you wish.

Another experiment I did was to make tofu scramble with the pesto. Mash one packet of tofu with a potato masher, chop finely or squeeze it with your hands and fingers to mash up. Saute in a little oil until lightly browned and add the pesto.