Plant-Based Pesto

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

1. Toast the pine nuts in a pan on a low-medium heat for a few minutes until turning golden.
2. Add all ingredients to a food processor and combine until a desired pesto consistency is reached. 1-2 minutes or so. 
3. Place in an airtight container or jar and keep in the fridge for up to a week. 

ENJOY!

 

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