Classic Vegan Pesto (5 Minute Dairy Free Basil Pesto)

Add all of the pesto ingredients to a food processor, starting with 1/4 tsp salt.
Pulse until combined, scraping down the sides of the processor bowl as necessary before blending again. Add a little water as needed during the blending process to achieve the desired consistency for your pesto (thick for spreadable, thinner for a sauce).
Taste and add more salt if desired.
Note: If your pine nuts are not already toasted then add them to a dry (no oil) frying pan. Fry them over low heat, stirring occasionally, until lightly golden - this should take around 10 minutes.
40 g pine nuts, 60 g fresh basil leaves, 30 g cashew nuts, 15 g flaked almonds, 7 g nutritional yeast, 50 ml olive oil, 3 small cloves garlic, 1/4 tsp salt, 1/8 tsp ground black pepper, up to 40 ml of water to loosen the mixture
To store the pesto, add it to a dish and cover it in eco cling film (with the film touching the top of the pesto) and then add an airtight lid. Alternatively, you can add a thin layer of olive oil on top of the pesto instead of using cling film, before adding an airtight lid.
Store the pesto in the fridge for up to 3 days, or freeze using an ice cube tray for single servings that you can use for a quick meal.