AuthorElisa BookerGreat vegan pesto - you will not miss the parmesan!
60g fresh basil (large stalks removed)
3 Tbsp toasted pine nuts (toast until golden)
3 cloves garlic
1 Tbsp lemon juice
3Tbsp Nooch
1/4 tsp salt (adjust to taste)
2Tbsp olive oil
2-3 Tbsp water
1
Whizz up all ingredients in blender apart from oil and water
2
Once blitzed, slowly add the olive oil, followed by the water until the pesto reaches desired consistency
3
Serve as a dip, as a pasta sauce or as a tasty addition to meals - risotto in particular works great with this as a replacement for parmesan
Ingredients
60g fresh basil (large stalks removed)
3 Tbsp toasted pine nuts (toast until golden)
3 cloves garlic
1 Tbsp lemon juice
3Tbsp Nooch
1/4 tsp salt (adjust to taste)
2Tbsp olive oil
2-3 Tbsp water
Directions
1
Whizz up all ingredients in blender apart from oil and water
2
Once blitzed, slowly add the olive oil, followed by the water until the pesto reaches desired consistency
3
Serve as a dip, as a pasta sauce or as a tasty addition to meals - risotto in particular works great with this as a replacement for parmesan