Vegan Basil Pesto with Cashews

A large bunch of basil (about 3-4 cups of leaves)
3 cloves of garlic (add more or less depending on taste)
1/3 to 1/2 cup roasted or raw cashews
1/3 cup Nutritional yeast
1/2 cup good quality olive oil
Dash of Sea salt

Place all in a Vitamix or food processor and mix until smooth.  Serve with gluten-free crackers or bread. Store in the refrigerator as it will keep 5-7 days.  You may freeze as well and keeps for 3-4 months.

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