Vegan pesto
by The Kitchen with Great British Chefs
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4
10 minutes
Ingredients
50g of pine nuts
1/2 garlic clove
20g of basil leaves
25ml of extra virgin olive oil
25ml of olive oil
1 tsp nutritional yeast
salt, to taste
lemon juice, to taste
Method
1
Toast the pine nuts in a hot dry pan until starting to colour
2
Using a mortar and pestle or a blender, grind together the nuts, garlic and basil leaves to a paste then stir in the oil
3
Stir in the nutritional yeast, salt and lemon juice. Taste and adjust the seasoning if needed