Vegan Basil Pesto
An easy to make vegan version of pesto, made with fresh basil and toasted pine nuts.
Servings: 12 portions
Calories: 81kcal
Equipment
Ingredients
- 55 g Fresh basil About two big handfuls or one bunch.
- 75 g pine nuts you can also use cashew nuts, pumpkin or sunflower seeds.
- 22 g nutritional yeast
- 45 ml Olive oil e
- 1 clove garlic
- 1 teaspoon Maldon or Kosher Salt
Instructions
- Wash the basil then dry it really well.55 g Fresh basil
- Toast the pine nuts in a dry pan, be careful that they don't burn. Let them cool.75 g pine nuts
- Put the pine nuts and garlic into the food processor and blitz to a fine rubble.1 clove garlic, 75 g pine nuts
- Add in all the other ingredients and blitz.55 g Fresh basil, 22 g nutritional yeast, 1 teaspoon Maldon or Kosher Salt, 45 ml Olive oil
- Stop every now and then and scrape down the sides of the processer
- Blitz until smooth- taste for salt. Add more olive oil as needed.
- Transfer to a glass jar & add a bit of olive oil over the top
- Keep in the fridge and use in everything!
Notes
Nutritional Yeast is a cheesy flavoured sprinkle that is made from a strain of yeast that is grown on molasses. It's really high in B vitamins and makes a great alternative to parmesan cheese to sprinkle.
Nutrition
Calories: 81kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 194mg | Potassium: 89mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg