I've written before about how much I detest oily store-bought pesto, and how I now make pesto my way.
Pesto is traditionally made with basil, garlic, parmesan cheese, pine nuts and olive oil. Depending on where you're from, you might add in parsley too. But I often make it without the parmesan, just add in extra nuts, and it's delicious. Honestly.... I don't think pesto needs any cheese.
A lot of vegan pesto recipes include nutritional yeast. You can certainly add it in if you want, but I personally don't think it is necessary.
So try to this super-simple, pared-down recipe and let me know if you love it as much as I do!
1 bunch basil (remove the thickest, woodiest stalks!)
1/2 bunch parsley
1 cup raw almonds (or more or less if you feel like it!)
1-2 cloves garlic (or more - or less! - depending on your taste for garlic, and what you will be using this pesto for: if you will be serving it right away with crackers then definitely add less garlic because raw garlic can burn like battery acid! If you are going to cook with your pesto, or if you are making it in advance to use the next day, the garlic will mellow, you you might be able to add a little more.)
1/4-1/2 cup extra virgin olive oil (depending on the consistency you want. I personally use less, but if you want to toss your pesto through pasta, then consider using a little more).
Salt and pepper to taste
Place all ingredients except olive oil in a food processor and process until combined. Keep processing, adding in olive oil in a fine stream until you have reached your desired consistency.
Taste and add salt and pepper according to your preference.
Give it a final blend to mix everything together.
Blending time will very much depend on your desired consistency. I like my pesto quite chunky and rustic, so I stop short of processing it until it is completely smooth.
Serve and enjoy!