Combine the ingredients in a food processor and pulse until smooth.
Store in the refrigerator for up to a week or the freezer for up to 6 months.
Notes
Nutrition: This makes about a cup and a half of pesto. The nutrition facts are for 1/12th of the recipe which is about a tablespoon.Oil: I chose to use a milder flavored light olive oil in this recipe but you can use extra-virgin olive oil or avocado oil.Nutritional Yeast:I wanted to make a dairy free pesto so I chose to use nutritional yeast in this recipe but you can swap that out for any hard cheese such as parmesan or romano.