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Vegan pesto in a jar

Vegan pesto

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 1 x 250g jar

Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal574
fat37g
saturates16g
carbs9g
sugars3g
fibre1g
protein43g
salt0.3g
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Ingredients

  • 50g pine nuts
  • large bunch of basil , roughly chopped
  • 2 tbsp nutritional yeast
  • 150ml olive oil , plus extra for the jar
  • 2 garlic cloves , roughly chopped
  • ½ lemon , juiced

Method

  • STEP 1

    Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool. 

  • STEP 2

    Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste. 

  • STEP 3

    Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week. 

Goes well with

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A star rating of 3.7 out of 5.10 ratings
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