Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week
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Prep: 5 mins
Cook: 2 mins
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Easy
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Makes 1 x 250g jar
Gluten-free
Vegan
Nutrition: Per serving
- kcal574
- Fat37g
- Saturates16g
- Carbs9g
- Sugars3g
- Fibre1g
- Protein43g
- Salt0.3g
Ingredients
- 50g pine nuts
- large bunch of basil
- Basil, roughly chopped
- 2 tbsp nutritional yeast
- 150ml olive oil
- olive oil, plus extra for the jar
- 2 garlic cloves, roughly chopped
- ½ lemon, juiced
Method
- Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
- Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
- Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.
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