Homemade Vegan Pesto

We love pesto in our household as it’s a quick way to add huge herby flavour and beautiful colour to our meals.

It takes no time at all to make this delicious pesto recipe and you can save it for later by storing the jar in the fridge, or simply use it immediately when it’s most fresh. We can guaranteed you will think twice before buying supermarket pesto again!

Makes 4 servings.

Homemade Vegan Pesto

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Servings: 4

MetricUS Imperial

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup pine kernels
• 2 garlic cloves
• 1/2 cup nutritional yeast
• large pinch of salt
• 2 tbsp olive oil
• 1 tbsp lemon juice

Servings: 4 MetricUS Imperial Ingredients 2 cups fresh basil leaves 1/2 cup pine kernels 2 garlic cloves 1/2 cup nutritional yeast large pinch of salt 2 tbsp olive oil 1 tbsp lemon juice

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Instructions

1. Combine all ingredients in a food processor.
2. The pesto will last around 5 days in the fridge or you can freeze it to use at a later date.

Equipment
– Magimix 4200XL (buy here)

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