Vegan pesto
- Liberty Mendez
Save recipe
Makes 1 x 250g jar
Easy
Prep: 5 mins
Cook: 2 mins
A star rating of 4 out of 5.15 ratingsRate
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Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50g pine nuts
-
large bunch of basil
roughly chopped
-
2 tbsp nutritional yeast
-
150ml olive oil
plus extra for the jar
-
2 garlic cloves
roughly chopped
-
½ lemon
juiced
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Nutrition: Per serving
- kcal574
- fat37g
- saturates16g
- carbs9g
- sugars3g
- fibre1g
- protein43g
- salt0.3g
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Method
-
step 1
Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
-
step 2
Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
-
step 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.
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A star rating of 4 out of 5.15 ratings
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