1 cup walnuts
1 cup basil or a combination of primarily basil and some parsley to equal 1 cup
1/2 cup sun-dried tomatoes (the dry kind not in oil and not re-hydrated)
1/3 cup olive oil
1/4 cup nutritional yeast
3 tablespoons lemon juice, or juice of 1 lemon
6 cloves garlic
Salt & pepper to taste
Combine in food processor or blender and process until desired consistency is reached. I prefer mine fairly smooth with a chunkiness remaining. You may need to stop and scrape down the sides of the bowl while processing.
Serving Suggestions: For a quick meal, I just toss my pesto with some cooked black bean or brown rice pasta. You can also cook some chunky vegetables and toss with pesto and pasta. In the above picture I stuffed the pesto in button mushrooms. It was good, but the pesto seemed a little too rich for such small mushrooms. If using as a stuffing, perhaps add more nuts (walnuts, almonds, or cashews) and thin with a little water. Taste to adjust to your liking.