Vegan Basil Pesto
This is gorgeous and so versatile. Spread it on bread to enhance a simple sandwich or stir it into a bowl of pasta for a quick comforting meal. This is best made fresh, but thankfully it takes only 3 minutes to prep and blitz it up.
40g fresh basil, chopped
2 garlic cloves, crushed
200ml light olive oil
Juice of 1⁄2 lemon
1 dessertspoon nutritional yeast 100g pine nuts
sea salt and freshly ground black pepper
1 Put the basil, garlic, olive oil, lemon juice and nutritional yeast in a blender or food processor and pulse to combine. Add the pine nuts and pulse again until it’s the consistency you like. I like it to have a chunky texture, so I blend for about 5 seconds and then it’s ready.
2 Taste it before you add any seasoning and add only a little at a time. It’s very easy to add more but you can’t take it out if you add too much, so go slowly, taste again and suit your own palate.
3 The pesto is best made fresh but will hold in the fridge in an airtight container for a day or two.
This and over 100 of my vegan recipes are in my first cookbook Vegan-ish which you can pre-order >HERE<
Lots of love,