Start by rinsing 2 cups of fresh basil leaves under cold water to remove any dirt. Pat them dry with a clean kitchen towel.

Slice one slightly ripe avocado in half, removing the pit, and scoop the flesh into a blender.

Combine the fresh basil leaves, avocado, ¼ cup of fresh pine nuts, and ½ cup of high-quality extra virgin olive oil in the blender.

Blend on high for about 30 seconds or until the mixture becomes smooth and creamy.

Add 2 tablespoons of nutritional yeast and a pinch of salt and blend for another 15 seconds.

Taste the pesto and adjust seasoning as needed.

Transfer the pesto to a hermetic container, smooth the top, and drizzle a thin layer of olive oil over it.

Store in the refrigerator for up to a week or freeze small portions for longer storage.

Serve by tossing with cooked pasta, spreading on whole-grain bread, or using as a dip with fresh vegetables.