Vegan pesto
Perfect with pasta for a midweek meal, try our recipe for vegan basil pesto. It's packed full of creamy pine nuts and nutty almonds
- Preparation:
- Cooking:
- Total:
- Serves: 250 persons
Ingredients
- 40g pine nuts
- 40g flaked almonds
- 50g spinach
- 30g basil, stalks removed (20g leaves)
- 2garlic cloves, roughly chopped
- 75ml olive oil
- 5 ½tbsp lemon juice
- 1tsp nutritional yeast (optional)
Instructions
Step 1
Heat a dry frying pan to a medium heat on the hob. Add the pine nuts and flaked almonds to the pan, then toast for 2-3 mins until fragrant and lightly browned. Remove from the heat and allow to cool.Step 2
Add all of the ingredients to a food processor and blitz until semi-smooth – it’s nice to have a slightly rough texture, so don't overdo the blending.Step 3
Season to taste then transfer to a clean glass jar with a lid.