VEGAN PESTO

Vegan pesto image

Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week

Provided by Liberty Mendez

Time 7m

Yield Makes 1 x 250g jar

Number Of Ingredients 6

Ingredients

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

Steps:

Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
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.

Nutrition Facts : Calories 574 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium

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