- 50g pine nuts
- large bunch of basil, roughly chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 tbsp nutritional yeast
Dried nutritional yeast flakes differ from active and beer yeasts…
- 150ml olive oil, plus extra for the jar
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, roughly chopped
- ½ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
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.