Easy Vegan Pesto
Fresh pesto is a real treat that’s real easy to make! Make the most of basil season.
Ingredients
- I cup packed fresh basil (remove large stems but use the thin ones)
- ¼ cup walnuts or sunflower seeds
- 1 clove of garlic
- 2 teaspoons lemon juice
- 1 tablespoon Angel Food parmesan
- ¼ teaspoon salt
- 3 tablespoons olive oil
Method
- 1
1. Use a food processor or small blender to blitz all the ingredients to a loose paste, scraping down the sides as necessary.
- 2
2. Add more oil (or water) to make a runnier pesto if you like.
- 3
3. Taste for seasoning and add more salt or lemon or parmesan as desired.
- 4
4. Use immediately or store in a small covered container in the fridge for up to a week.
Notes: If you’re lucky enough to have excess fresh basil you can make this and freeze it in suitable sized portions. Frozen, it will last for up to three months.
