Nutritious and Simple #Vegan Basil Pesto

Nutritious and Simple #Vegan Basil Pesto

The addition of Nutritional Yeast to this dairy free recipe not only creates the wonderful parmesan tang that great pesto needs, but also gives you a great big vitamin B12 boost.*  If you have never used it, nutritional yeast comes in delicate little yellow flakes, which melt on the tongue and taste like strong cheese.  If added to a soup or sauce, it dissolves instantly, or you can sprinkle on top of complete dishes, as you would parmesan flakes.

Ingredients:

(Be adventurous and swap out basil for other green leaves, such as spinach or wild garlic, try other oils, and different nuts as preferred…)

2 cups basil leaves (packed in tightly)

1/2 cup pine nuts

2 cloves garlic

1/2 cup olive oil

1 tablespoon lemon juice

3 tablespoons nutritional yeast

Salt and Pepper, season to taste

Equipment:

Chopping board

Sharp knife

Food Processor (or pestle and mortar)

Recipe:

Combine all of the ingredients in a food processor, until desired consistency is reached.  We prefer ours a little course, so that the nutty texture of the pine nuts is still present.

Lasts for at least a week in the fridge … but we have never had any around longer to know how long it could last … we love fresh pesto too much in our family 🙂

 

*Most supermarkets (in the UK at least) now stock nutritional yeast, but you can also buy it from health food shops or from international online stores like Amazon.  I favour the Marigold brand.

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