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Quick bites

Vegan pesto

Pesto is my favourite sauce! I love it on everything. I could create a book dedicated to it (and I might), so this is my pesto recipe that you can use time after time and pair with all kinds of delicious dishes. Add vegan cheese for extra decadence and an added melty bonus.

MAKES 1 JAR

70g (½ cup) pine nuts

3 large garlic cloves, roughly chopped

¼ tsp sea salt, plus more to taste

½ tsp black pepper

1 tbsp (¼ cup) nutritional yeast

50g (2 cups) roughly chopped basil leaves

50g strong vegan cheese, grated (optional)

Juice of ½ lemon

4 tbsp extra virgin olive oil

Bash the pine nuts using a large pestle and mortar to break them up, then grind to a dense paste.

Add the garlic, salt, pepper and nutritional yeast and grind into the nut paste.

Add the basil leaves (fine stems are ok but avoid large stalks) and begin to bash the leaves down until they become darker and moist, then blend them into the paste. Scatter in the vegan cheese now, if using, blending it into the pesto evenly.

Lastly, pour the lemon and oil into the pesto mix slowly, a little at a time, stirring it to your preferred consistency.

If you are looking for a quick alternative method, just add the ingredients to a blender and blend until smooth.

Store in a jar and use within a week.