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:
- Put all ingredients in a blender and mix untill all is combined.
- Put in small glass containers and keep in refrigerator up to 2 weeks.
Use on pasta, risotto or as a bread spread.