Vegan pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 250g
Ingredients
- 40g pine nuts
- 40g flaked almonds
- 50g spinach
- 30g basil, stalks removed (20g leaves)
- 2 garlic cloves, roughly chopped
- 75ml olive oil
- 1½ tbsp lemon juice
- 1 tsp nutritional yeast (optional)
Method
- 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.
