- Preparation and cooking time
- 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
- 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.