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'No-Cheese' Pesto

Updated: Mar 29, 2021


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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