2 garlic cloves, peeled and chopped
3 cups fresh basil, washed
1 tablespoon olive oil
2 tablespoons pine nuts
2 tablespoons nutritional yeast
1/2 teaspoon balsamic vinegar
pinch of celtic or other sea salt
Add 1/2 of the basil, and the full amounts of the garlic and olive oil to a mini food processor and pulse slowly.
As the ingredients become incorporated, slowly add more basil.
Then add each remaining ingredient one at a time and keep pulsing to incorporate each new item, leaving the avocado for last.
Pesto is ready when all items are fully incorporated, and the resulting mixture is smooth and creamy.