- Preparation and cooking time
- Makes 1 x 250g jar
- 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
- 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.