If you’re like me, jared vegan pesto is a staple of your food cupboard. It transforms even the most lacklustre ingredients into a mouthwatering mediterranean feast in seconds. If you want to have a go at making your own pesto, this quick & simple recipe is ready in minutes. Drizzle over some oven roasted greens for a tasty side, or stir into some pasta with spinach & peas for a speedy supper. Whatever you put it on, it’s deliciously savoury and packed full of essential fatty acids, vitamin E, fibre & magnesium thanks to the addition of almonds.
All you need is a blender and a few fresh ingredients!
Dairy-Free, Gluten-Free, Soy-Free & Plant-Based
Difficulty
Keeps for up to 3 days in an airtight container in the fridge
Ingredients
Makes 1 bowl
- 40g fresh basil leaves
- 1 garlic clove
- Squeeze of lemon juice
- 70 ml extra virgin olive oil
- 25g pine nuts
- 60g raw almonds
- 3 tbs nutritional yeast
- 3/4 tsp pink Himalayan Salt
- 1/2 tsp cracked black pepper
Method
Simply toss all the ingredients into a blender & blitz until smooth & creamy.
If the mixture is a little thick, you can add more oil or a few teaspoons of water.
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The plant girl. 
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