Pesto

By Elisa Booker

September 19, 2018

Great vegan pesto - you will not miss the parmesan!

  • Prep: 11 mins

Ingredients

60g fresh basil (large stalks removed)

3 Tbsp toasted pine nuts (toast until golden)

3 cloves garlic

1 Tbsp lemon juice

3Tbsp Nooch

1/4 tsp salt (adjust to taste)

2Tbsp olive oil

2-3 Tbsp water

Directions

1Whizz up all ingredients in blender apart from oil and water

2Once blitzed, slowly add the olive oil, followed by the water until the pesto reaches desired consistency

3Serve as a dip, as a pasta sauce or as a tasty addition to meals - risotto in particular works great with this as a replacement for parmesan

You can sub out the basil for another tasty leaf such as rocket with great results! Also you can sub the pine nuts for sunflower seeds or another seed/nut. Play around with the recipe until you have it to your own taste - it's hard to go too far wrong really!

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Published by

Elisa Booker