I trimmed my mom's basil plant and decided to make some pesto! I hope you like it :)
Vegan, soy free, gluten free | Serves 8 | SIDE
- 300g fresh basil
- 120ml extra virgin olive oil
- 30g pine nuts
- 2 cloves of garlic
- Juice of 1 lemon
- Salt and pepper
- 30g vegan parmesan (I used greenVie parmeggio grated)
1.Remove the basil leaves from the stems (you can keep the tender ones) and add them to a food processor.
2.Add all the remaining ingredients and blend.
3.Stop to scrape the sides of the blender.
4.Once everything is smooth, taste and adjust the seasoning to your preference.
*Store it in an air-tight container in the fridge for up to a week or keep it in the freezer.
*Use clean and sterilized jars.
*Use in pasta dishes or just spread on toast with cheese!
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