First thing first, wash and pat dry the Fresh Basil Leaf (140 gram).
Grab the Tofu (3/4 cup) and squeeze out the excess water.
In a food processor gather the tofu, basil, Garlic (2 clove), Salt and Pepper (1/4 teaspoon), Nutritional Yeast (2 tablespoon), Extra-Virgin Olive Oil (2 tablespoon), Pine Nuts (2 tablespoon), and Walnut (2 tablespoon).
Pulse until creamy.
Grab the Whole Wheat Spaghetti (320 gram) and cook it in boiling, salted water for about 10 minutes, or until cooked (I like mine “al dente”). Save a few tablespoons of water before draining.
Use a few tablespoons of the pesto per serving of pasta, and add some of the saved water if it's too dry. Serve it right up with some fresh basil leaves!