Pesto

Pesto

You will need:

• A food processor or blender
• A Spoon
• A small container for storage (optional)

Ingredients:

• 33g Pine nuts (This can also be substituted for pumpkin seeds or sunflower seeds)
• 2 Cups (46g) Basil, large stems removed
• 1/4 Tsp Salt
• 3 Tbsp Nutritional yeast
• 3 Large Cloves of Garlic
• 2 Tbsp Lemon juice
• 2 Tbsp Water
• 3 Tbsp Olive oil

Method:

• Add the pine nuts, basil, salt, nutritional yeast, garlic and lemon juice to a blender or food processor and pulse them together until a firm paste forms.
• Slowly add in the olive oil and pulse until fully incorporated.
• Then add the water and pulse until your desired consistency has formed. This should ideally be a thick loose paste-like consistency.
• Feel free to taste and adjust the flavour & add more water to change the consistency.
• Add your pesto to a small container and leave it in the fridge/freezer for storage or you can add it to your meal straightaway.

Storage: It should last up to 1 week in the fridge or up to a month in the freezer.

This recipe can be used as a dip or a sauce for pasta, it can also be added to sandwiches, salads, pizza, etc. The list goes on!