Basil Pesto
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- Serves: 6-12
- Preparation: 10
- Cooking: 5
- Ready: 15
This glorious green sauce is perfect for adding to pasta, on bruschetta, in a toastie or as an extra condiment to dip pizza crusts into!
Ingredients
- 55 g fresh basil
- 75 g pine nuts (you can also use cashew nuts, pumpkin or sunflower seeds)
- 25 g nutritional yeast
- 45 ml olive oil
- 1 clove garlic
- 1 teaspoon sea salt
Method
Wash the basil, both leaves and stems, and dry it really well. Toast the pine nuts in a dry frying pan, taking care that they don’t burn.
Let the pine nuts cool completely then add them to the food processor. Add the clove of garlic, then blitz until the nuts and garlic turn into a fine rubble texture. Add the basil and nutritional yeast then blend again.
Drizzle olive oil into the mixture and blend until the consistency is thick but still loose. Add salt to taste and more olive oil as needed.
Transfer to a glass jar and add a bit of olive oil over the top. Keep in the fridge and use in everything!
Additional notes
Recipe and video created for Meat Free Monday by Louise-Claire Cayzer at The Vegan Larder
