MemeMachineGo!

First make some pasta topping:

2 cups brewer's yeast
1 cup almonds
1 tsp. salt
(optionally) 2 tbsp. ground flax seeds

Blanche the almonds by putting 'em in a pot with enough water to cover them, bringing the water to a boil and boiling it for a minute or two. Strain them, skin them (just squeeze them and they'll pop right out — this is the most tedious step.) Throw in a blender or food processor with the other ingredients; chop 'em up fine.

Then it's:

1 bunch of fresh basil
a cup or so of pasta topping
probably something like 3/4 of a cup of olive oil
3 cloves garlic

Wash the basil and cut the leaves off. Throw them and the garlic and some olive oil and pasta topping in the food processor or blender and chop it up. Start slow with these so you can add more as you go, adjusting the proportions till you reach the desired taste and texture. The result should be smooth.

Serving suggestion:

Over a small serving of kamut pasta alongside some sauteed shitake mushrooms, like I just had. Yum!