VEGAN PESTO

VEGAN PESTO

Pesto is a great must have in the kitchen to stir through courgette noodles or add to your salad or use as a dip with your favourite vegetable.  I have also used it as a base for a cauliflower crust pizza instead of tomato sauce and added some mixed vegetables and rocket.  

This recipe is vegan and has no cheese added although you could add some nutritional yeast if you want it a bit cheesey.  The recipe does taste great without the nutritional yeast though.

You can also mix up this recipe and add in some coriander or mint to the basil and I have even added in a squeeze of lemon juice to taste.  

Ingredients:

Big handful of fresh basil (about 150g)

150g pecans, walnuts or pine nuts

1 to 2 fresh garlic cloves, peeled

60ml to 120ml/1/4 to 1/2 cup extra virgin olive oil

Sea salt

Optional

30g nutritional yeast

Put the basil, nuts and garlic into a food processor and process until combined.  Start by adding 60ml/¼ cup of the olive oil, you can add more if needed.  Season with sea salt and process together.  Store the pesto in a sealed container in the fridge.