Updated: Mar 29
1 cup nuts (I used a mixture between walnuts and almonds)
2 garlic cloves
60 g fresh basil
1/2 lemon (juice only)
1/2 cup olive oil
1 Tbsp nutritional yeast
salt & pepper after taste
1. Pre-heat the oven to 140C.
2. Toast the nuts lightly until golden (approx. 15-20 minutes)
3. Place the nuts in a highspeed blender along with the rest of the ingredients and blend until it forms a smooth paste. You may want to add a bit more olive oil depending on how runny you like your pesto.
4. Store in the fridge for up to 1 week.
Have you tried this? Then please leave a comment and let me know how you got on.
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