Place everything, except olive oil, in a food processor and, using the pulse button, mix until the pesto is chunky. Slowly pour in olive oil and pulse until everything is mixed.
The pesto should not be totally smooth but have a chunky consistency.
If you prefer a strong pesto, you can pour it raw over noodles, or you may heat it over low heat for 3-4 minutes adding a little more nutritional yeast to taste and then serve.
Leftover pesto keeps well in the refrigerator for a few days, or you may freeze it for further use.