Classic Vegan Pesto (5 Minute Dairy Free Basil Pesto)

🧂 Ingredients

• 40 g pine nuts

  (toasted*)
• 60 g fresh basil leaves
• 30 g cashew nuts
• 15 g flaked almonds
• 7 g nutritional yeast
• 50 ml olive oil

  (extra-virgin ideally)
• 3 small cloves garlic

  (minced (or 2 medium cloves))
• ¼ tsp salt

  (more to taste)
• ⅛ tsp ground black pepper
• up to 40 ml of water to loosen the mixture

Instructions

• 1 Add all of the pesto ingredients to a food processor
  [https://geni.us/avvfoodprocessor], starting with 1/4 tsp salt.
  
  Pulse until combined, scraping down the sides of the processor bowl as necessary
  before blending again. Add a little water as needed during the blending process
  to achieve the desired consistency for your pesto (thick for spreadable, thinner
  for a sauce).
  
  Taste and add more salt if desired.
  
  Note: If your pine nuts are not already toasted then add them to a dry (no oil)
  frying pan. Fry them over low heat, stirring occasionally, until lightly golden
  - this should take around 10 minutes.
• 2 To store the pesto, add it to a dish and cover it in eco cling film
  [https://geni.us/avvecoclingfilm] (with the film touching the top of the pesto)
  and then add an airtight lid. Alternatively, you can add a thin layer of olive
  oil [https://geni.us/avvoliveoil] on top of the pesto instead of using cling
  film, before adding an airtight lid.
• 3 Store the pesto in the fridge for up to 3 days, or freeze using an ice cube tray
  for single servings that you can use for a quick meal.

Nutrition Info