Easy Vegan Pesto

Fresh pesto is a real treat and so easy to make when basil is in 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

Instructions:

1.              Use a food processor or small blender to blitz all the ingredients to a loose paste, scraping down the sides as necessary.

2.              Add more oil (or water) to make a runnier pesto if you like.

3.              Taste for seasoning and add more salt or lemon or parmesan as desired.

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.