In blender or food processor, place all ingredients.
Cover; blend on medium speed, stopping occasionally to scrape sides, about 3 minutes until smooth.
Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).
Toss over hot cooked pasta or rice.
Serve over soy-protein burgers, bean or vegetable burgers or hot cooked vegetables.