Vegan Pesto Genovese

Traditional pesto leans on pecorino and parmesan for its salt and savour; this version gets both from nutritional-yeast-based vegan parmesan without losing the basil.

Everything else is unchanged, including the rule that matters most: the pesto never sees direct heat.

Pesto made this way keeps its color for days and tastes of basil rather than of the machine that made it.

Double the batch while the basil is good and freeze half — a jar in the freezer is a dinner in reserve.