Preheat oven to 350° Vegan Pesto 4 cups Basil leaves 8 cloves garlic ¾ cups toasted pine nuts 1 cup Olive Oil ¾ teaspoon salt ¼ t. pepper In food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper and pine nuts.   2. Pulse some more, scrapping down sides to incorporate