After trying many basil pesto recipes and creating a couple of my own, I came across this recipe from the fatfreevegan website - Susan Voisin's wonderful blog and recipe site. I've made just a couple changes, but the taste is absolutely wonderful, and so Italian. My daughter, Leia, was visiting and she's very fussy about her pesto. She said, "This is a keeper."

I hesitated to add any olive oil, but, quite frankly, without that 1 T, it was way too dry. And since I have nixed oil from my diet, I figure one T every now and then is just fine.

• 3 cps fresh basil
• 1 cp fresh, flat leaf Italian parsley
• 1/4 cp plain panko crumbs
• 2 large garlic cloves, minced or 3 medium size cloves
• 2 T nutritional yeast
• 2 T sweet miso
• 1/4 cp water
• 1 T olive oil