This is the pesto recipe from Vegan with a Vengeance that I also used on the earlier pizza post. It's so good, and I used to be a major pesto fiend, didn't think it would be so good without the parm but think I even prefer this to cheesy pesto and it's so easy. We had it with the garlic bread rolls already posted.
10g pine nuts, toasted
18g basil (I use a 26g bag of basil, it weighs about 18g when you remove the stalks)
1 clove garlic, crushed and roughly chopped
1/16 tsp salt
30ml olive oil (2 Tbsp)
2 1/4 tsp nutritional yeast
1/2 tsp fresh lemon juice
150g pasta (dry weight)
30g sun-dried tomatoes, chopped
30g sliced black olives
Add the basil, pine nuts, garlic and salt to a food processor and process till well chopped. Slowly add the olive oil in a steady stream down the feed tube. You will have to stop it and scrape the sides with a rubber spatula. Add the lemon juice and yeast then process well until no large bits remain. Pour over cooked pasta then add the tomatoes, olives and black pepper, stir well and serve.