In a small bowl, use a fork to mix the dried yeast, ¼ teaspoon of the sugar and a tablespoon of warm water. Leave the yeast to activate for about 5 minutes, or until the mixture is foamy.

Then a few last ingredients to round out the pesto and toppings — artichoke hearts (packed in water), red wine vinegar, walnuts, and nutritional yeast. Preheat the oven to 475 F. Add the flour and 1 ...