AuthorElisa Booker
RatingDifficultyBeginner

Great vegan pesto - you will not miss the parmesan!

Yields1 Serving
Prep Time11 mins

 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

1

Whizz up all ingredients in blender apart from oil and water

2

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

3

Serve 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

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

1

Whizz up all ingredients in blender apart from oil and water

2

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

3

Serve 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

Pesto

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