Ingredients: 
1 bunch of basil
1/2 cup pine nuts (or sunflower seeds)
2 cloves of garlic
1 tbsp nutritional yeast
1 tbsp of avocado oil
salt, pepper
extra avocado oil to store (or olive oil)
Glutenfree Pasta (I used brown rice pasta from Trader Joe’s)
1 cup of coconut milk
Method:
For the pesto heat a small pan over medium heat and pan roast the pine nuts for 3-4 minutes until slightly brown. Set aside to cool down.
In a food processor add all the ingredients and mix for a few seconds until just combined. Do not overmix the ingredients unless you are looking for a paste like texture. Add some avocado oil to cover the actual pesto and store in an airtight container.
For the pasta heat a small-medium pot of water and bring to a boil. Cook the pasta for 10 minutes or as suggested on the package. While the pasta is cooking heat a medium sized pan and sear 2 tbsp of pesto over medium-high heat for about 5 minutes. Do not let it burn. Add the coconut milk and cook for another 2 minutes until well combined. Once the pasta is cooked, drain and add to the pesto sauce. Mix well, add salt and pepper for taste and enjoy immediately.
