1. Process pine nuts until a crunchy paste forms, add 1 Tb of oil, a pinch of salt and the nutritional yeast. Mix together.
2. Using a mortar and pestle crush your fresh (& washed) basil, add a small drizzle of olive oil as you go to stop the leaves drying out as you crush.
3. Combine the pine nut mixture and the crushed basil, mix well (you may need to keep crushing to help it mix evenly).
4. Cook the pasta, once cooked and drained combine the basil and pine nut pesto with the pasta. Add extra pepper, tomato and vegan cheese.