2 bunch of basil (something like 50g I believe)
1/2 cup of olive oil
2 garlic cloves
1 cup of firm yoghurt or silken tofu
1/2 cup of pine nuts
In a food processor blend the basil, the olive oil, the seeds, the garlic cloves and the onion. Scrap down the sides of the container if needed.
Stir in the yoghurt.
Season as taste.
For a use as a spaghetti sauce:
Add a half of the pesto to the cooked spaghetti.
Heat them a little in a large saucepan.
Then add the second half on each portions of spaghetti.
Comment: Add two basil leaves to highlight your food!