Seasonal Recipes: Nutritious and Simple 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.

Many of my vegan recipes are inspired by the beautiful book: The Homemade Vegan Pantry: The Art of Making Your Own Staples: The Art of Making Your Own Staples [a Cookbook]


(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


Chopping board

Sharp knife

Food Processor (or pestle and mortar)


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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I’ve linked below to where you can buy the items mentioned in my post from Amazon. If you click on the picture and buy the item I will get a small commission to help support my art.

The Homemade Vegan Pantry: The Art of Making Your Own Staples: The Art of Making Your Own Staples [a Cookbook]

Kilner Clip Top Round Jar 0.5 Litre

Seasonal Recipes: Hazelnut Milk and Dark Chocolate Fudge

Hazelnut Milk and Dark Chocolate Fudge

Inspired by Colleen Patrick-Goudreau’s recipe in The Joy of Vegan Baking.

This fudge requires very few ingredients and is simple and quick to make.  It stores very well for a week or more, if kept in the fridge.


340g Dairy-free Dark Chocolate Buttons

6 Tbsp Vitalite, with extra for greasing the tin

350g Icing Sugar

64g Cocoa Powder, sifted

1tsp Vanilla Essence

60ml Alpro Hazelnut Milk


Baking parchment, for lining the tin

Square or Rectangular baking tin (the smaller the tin, the thicker the fudge later)

Two saucepans (one large one and a smaller one that will fit inside)

Wooden spoon

Large sharp knife

Chopping board


  1. Grease a square or rectangular baking tin and line with baking parchment that overlaps the sides (this will make the fudge easier to lift out and cut later.)
  2. Add the chocolate, vitalite, cocoa powder, vanilla essence and milk into the small saucepan.
  3. Place the small saucepan into the bigger saucepan and surround by boiling water.
  4. Stir until all of the chocolate is melted and the mixture is smooth.
  5. Pour the mixture into the greased tin.
  6. Chill for 3-4 hours in the fridge
  7. When the mixture has set, lift it out of the tin, using the baking parchment, onto a chopping board
  8. Cut the fudge to size
  9. Enjoy with a glass of hazelnut milk, or keep in the fridge in an airtight tin.

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