No dairy, no problem! Nutritional yeast is a perfect substitute for parmesan in pesto, adding to both the flavour and texture.
Vegan Basil Pesto
1/2 C extra-virgin olive oil
1/3 C pine nuts (sub sunflower seeds, pumpkin seeds, walnuts, almonds or cashews)
2 garlic cloves or 6 garlic scapes~
1/4-1/2 C nutritional yeast
3 T lemon juice
1 t salt
Combine basil, oil, nuts or seeds, lemon juice & garlic in a blender. Blend until paste forms, stopping often to push down basil. Add nutritional yeast & salt, blend until smooth. Transfer to a small bowl.
Store in a sealed jar covered in a thin layer of oil for 4-5 days. Freeze in small portions for later use.