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