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vegan green pesto on fusilli

Green Pesto

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Prep Time 10 minutes

Ingredients
  

  • 100 g fresh basil large thick stems removed – washed and spun dry after washing.
  • 45 g or 3 Tbsps. pine nuts – lightly roasted 6 minutes at 130°C
  • 25 g or 5 large cloves garlic peeled and crushed.
  • 30 g/2 Tbsps. lemon/lime juice
  • 10 g or 3 rounded Tbsp nutritional yeast
  • 1/4 tsp smoked sea salt plus more to taste
  • 35 g or 2-3 Tbsp extra virgin olive oil
  • 30 g grated vegan parmesan

Instructions
 

  • Put the pine nuts on a tray and gently roast at 130°-150°C for 5 minutes or so
    roasting the pine nuts
  • Remove the basil leaves from the main stalk and add to blender bowl
    leaves added to the blender bowl
  • Add in the garlic - best to crush it first - I forgot to do it!
    adding in the garlic
  • Add in the nutritional yeast and smoked sea salt
    adding in the sea salt and yeast flakes
  • Adding in the lightly toasted pine nuts
    Adding the pine nuts
  • Grate the vegan parmesan
    adding the Grated vegan parmesan
  • When all the ingredients are in the food processor, pulse process – scraping down the sides several times. Don’t overdo it though, as you still want some texture to it.
  • It will keep for a around 5 days in the refrigerator – but is best used immediately.
  • Makes 280g of pesto which is enough for a generous coating of 250g of dry pasta when cooked.
    vegan green pesto on fusilli
  • If using for a pasta salad, I suggest using a box of tomatoes, 2 peppers or a box of mushrooms to go with it – all roasted or sauteed.
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