Vegan pesto in a jar

Vegan pesto

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(1 ratings)

Prep: 5 mins Cook: 2 mins

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

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal574
  • fat37g
  • saturates16g
  • carbs9g
  • sugars3g
  • fibre1g
  • protein43g
  • salt0.3g
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Ingredients

  • 50g pine nuts
  • large bunch of basil, roughly chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 tbsp nutritional yeast
    Nutritional yeast

    Nutritional yeast

    new-trish-in-al yeest

    Dried nutritional yeast flakes differ from active and beer yeasts

  • 150ml olive oil, plus extra for the jar
    olive oil

    Olive oil

    ol-iv oyl

    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
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

Method

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

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

  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. 

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Comments, questions and tips

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Henry Keeley's picture
Henry Keeley
31st Mar, 2020
5.05
Straight forward recipe and tastes great!
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