Vegan Pesto

Vegan Pesto

You'll need

  • 2 cups firmly packed fresh basil / or a mixture of basil and baby spinach leaves (for best results use only the leaves of the basil - stems removed)⁠
  • 3 tbsp pine nuts, walnuts or macadamia nuts (all lectin free compliant nuts)⁠
  • 1 clove garlic (peeled)⁠
  • 3 tbsp lemon juice or apple cider vinegar⁠
  • 4 tbsp nutritional yeast⁠
  • 1/4 tsp iodised sea salt (plus more to taste)⁠
  • 3 tbsp extra virgin olive oil*⁠
  • 3-6 tbsp water (plus more as needed)⁠

To make

- Pulse the nuts in a food processor to start
- Add the basil (or Basil and Baby Spinach) , nuts, garlic, lemon juice, nutritional yeast, and sea salt and blitz on high until a loose paste forms.
- Add olive oil and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce

Note: Taste and adjust flavour as needed, adding more nutritional yeast for extra cheesy flavour, salt for overall flavour, lemon juice or apple cider vinegar for zing or acidity.⁠