My DH is going to use your ingredients for a pizza topping that he's going to make tonight for dinner.  I'll bet it's going to be so good.

There aren't many Italian dishes that don't benefit from a good dose of basil. When I make tofu lasagna I usually process the tofu in a food processor with a little olive oil, nutritional yeast, basil and garlic. Very hard to tell from ricotta cheese. My wife and I fed it to her parents last Saturday and didn't tell them until after the meal. They were astounded. I felt a little bad about letting my father-in-law take a lactaid pill before eating.  :)

If you really want to try an extra flavorful pesto sometime try making it with purple basil (sometimes called opal basil). We bought some once when every grocery store we went to was out of the green variety. It looks a little odd in a pesto but tastes tremendous. More of an intense flavor then green.

I'm growing green and purple plus globe basil in my garden right now. It's growing like weeds. Can't wait to try it fresh off the plant. The purple stuff looks really cool, it's a very deep, dark purple color.