Vegan pesto

A bowl of food on a plate Vegan Recipes

Preparation and cooking time

  • Prep:5 mins
  • Cook:2 mins
  • Easy
  • Makes 1 x 250g jar

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

Nutrient Unit
kcal 574
fat 37g
saturates 16g
carbs 9g
sugars 3g
fibre 1g
protein 43g
salt 0.3g

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
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Method

  • STEP 1

Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.

  • STEP 2

Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.

  • STEP 3

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. 

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