1 cup fresh basil (approx.) - fresh spinach can be used to make up the difference or increase the recipe
4 tablespoons pine nuts - toast for 5 min. @ 300 degrees
1 or 2 cloves garlic
1/3 cup grated vegan parmesan cheese
1/4 cup olive oil - yes, that's all
2/3 to 1 cup veggie broth
1/8 teaspoon red pepper flakes (optional)
1/4 to 1/2 teaspoon lemon pepper
Put all ingredients in blender & process until well blended. Put in medium to large skillet & simmer on low to medium heat for 10 to 15 min., or until slightly thickened.
Serve over pasta. I like to put chopped fresh or sun dried tomatoes on top & garnish with parsley or green onions.
Leftover sauce can be frozen in an ice cube tray, or used on pizza as an alternative to tomato sauce.
Hope you enjoy it as much as I do! I try to freeze bags of fresh basil at the end of the summer, so I can make pesto through the winter months.