Vegan pesto

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

    • Nutrition: Per serving

  • kcal574
  • fat37g
  • saturates16g
  • carbs9g
  • sugars3g
  • fibre1g
  • protein43g
  • salt0.3g
  • Ingredients
  • Method

    • Ingredients

  • 50g pine nuts
  • large bunch of basil, roughly chopped

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 tbsp nutritional yeast

    Nutritional yeast

    new-trish-in-al yeest

    Dried nutritional yeast flakes differ from active and beer yeasts…

  • 150ml olive oil, plus extra for the jar

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 2 garlic cloves, roughly chopped
  • ½ lemon, juiced

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • Method

    1. Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool. 

    2. Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste. 

    3. 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. 

    Source: Read Full Article