Preheat the oven to 350°F. Toast the pine nuts on a rimmed baking sheet in the oven for approximately 8 minutes. After they turn slightly golden take them out of the oven to cool.
Chop the garlic in the food processor for several pulses.
Place the basil, nutritional yeast, lemon juice, sea salt, and pine nuts in the bowl of the food processor. Pulse several times until mixed. Scrape down the sides as needed.
Add olive oil in a steady stream and continue pulsing until it is combined. Use immediately, or refer to notes for storage instructions.
Notes
As noted above, the nutritional yeast is optional but I recommend it for the cheesy flavor. The pesto is delicious without it also.
If you prefer a thinner pesto, add water, a tablespoon at a time, until you achieve the desired consistency.
If not using the immediately, place in an airtight glass container for up to 5 days.
Pesto freezes well. Place it in ice cube trays, cover it tightly with plastic wrap, and store in the freezer for up to one month.