Vegan basil pesto – pesto genovese

Vegan basil pesto – pesto genovese

Ingredients: (for about 480g)

  • 115 g basil (stems removed)
  • 100 g almonds
  • 70 g pine seeds
  • 6 garlic cloves
  • 2 pinches of salt
  • 40 g nutritional yeast
  • 1/2 small lemon (juice only)
  • 5 tbsp olive oil
  • 0,8 dl cold water

Method:

  1. Put all ingredients in a blender and mix untill all is combined.
  2. Put in small glass containers and keep in refrigerator up to 2 weeks.

Use on pasta, risotto or as a bread spread.