Glenn'S Vegan Pesto

• basil the fresher the better enough to loosely stuff your food processor
• garlic fresh or powdered
• 1 clove basil per fistful of, more if you like garlic, a little less
• 1 basil per fistful of, more or less
• nutritional yeast NOT brewer's yeast, this is to substitut
• olive oil cold pressed extra virgin, best quality available is best, the taste of the Raw or roasted UNSALTED sunflower seeds, about one-third the volume of the uncho
• tahini
• sunflower seeds

1. Stuff food processor lightly with basil.
2. Process basil on HIGHEST setting until well-shredded.
3. Remove basil to bowl, no need to be thorough at removing basil, just get most of it into the bowl.
4. Process the garlic until well shredded and then add sunflower seeds:
5. Measure an equal volume of sunflower seeds to the shredded basil: by VOLUME
6. Process the sunflower seeds on HIGH in food processor, until ground to about the consistency of coarsely-ground pepper.
7. Add tahini gradually, processing with the sunflower seeds until the whole thing is well-mixed. It can be a little 'grainy', doesn't have to be smooth.
8. Taste it now. Should taste garlicky and nutty.
9. Empty and scrape the food processor into the bowl with the basil.
10. Mix thoroughly with the paddle, while adding olive oil in small amounts, mix and add oil until the desired consistency.

basil, garlic, clove basil, basil, nutritional yeast, olive oil cold pressed, tahini, sunflower seeds

Taken from www.yummly.com/recipe/Glenn_s-Vegan-Pesto-1657561 (may not work)