Vegan red pesto
- Preparation and cooking time
- Makes a big jar of about 375g
Red pesto, the vegan way. Perfect for a dairy-free diet!
- 185g semi-dried cherry tomatoes
- 85g pine nuts, dry-roasted
- 1,5 clove of garlic (15g)
- 4 tbsp nutritional yeast
- 1 tsp sea salt
- 7g leftover basil (stalks and all) (optional)
- 4 tbsp olive oil
- STEP 1Put all of the ingredients in a blender and blitz away!