Plant-Based Pesto
Sep 04 , 2022
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This classic pesto recipe is made plant-based by the simple swap of parmesan for nutritional yeast (which is commonly used in vegan recipes to add a cheesy savoury flavour) and has a slight twist with the addition of baby spinach leaves. It is so simple and easy to make, and a great way to get fresh herbs and an extra dose of leafy greens in to your diet, which pack a powerful health punch. Toasted pine nuts give a deliciously nutty and moreish flavour, while also adding the important health benefit of lowering LDL cholesterol (low-level lipoprotein cholesterol) which is linked to heart disease among other things. Win-win!
We have enjoyed spreading this pesto on toasted rye bread or crackers and layering on fresh sliced tomatoes and avocado with a crack of black pepper. If you're not vegan, why not try adding some organic mozzarella or burrata cheese? Mmmmm
Equipment needed: Food Processor, Air-tight Jar (for storage)
Ingredients
30g Fresh Basil
1 Handful Organic Baby Spinach
1/3 Cup Pine Nuts (Toasted)
1 TBSP Nutritional Yeast
1-2 Garlic Cloves
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper to taste
Method
- Toast the pine nuts in a pan on a low-medium heat for a few minutes until turning golden.
- Add all ingredients to a food processor and combine until a desired pesto consistency is reached. 1-2 minutes or so.
- Place in an airtight container or jar and keep in the fridge for up to a week.
ENJOY!