Vegan Nut & Seed Pesto Recipe

Name: Vegan Nut & Seed Pesto Recipe
Total time: 15 min
Yield: 4
Ingredients: 75g Nut & Seed Salad Topper; 75g Brazil Nuts; 1 Garlic Clove (Crushed); 1/2 Tsp Salt; 1/4 Tsp Black Pepper; Juice of Half a Large Lemon; 30g Fresh Basil; 5 Tbsp Olive Oil; 2 Tbsp Nutritional Yeast Flakes

This vegan nut & seed pesto recipe is really easy to make and is so tasty you will want to eat it with everything! Including a variety of nuts and seeds replaces the cheese used in traditional pesto. Serve it to your non-vegan mates, they wont even notice! Dip with healthy crisps or enjoy as a side with pasta, potatoes or salad dishes.

Equipment

High Powered Blender or Food Processor
Large Bowl
Hand Blender
Airtight Jar

Ingredients

75g Nut & Seed Salad Topper
75g Brazil Nuts
1 Garlic Clove (Crushed)
1/2 Tsp Salt
1/4 Tsp Black Pepper
Juice of Half a Large Lemon
30g Fresh Basil
5 Tbsp Olive Oil
2 Tbsp Nutritional Yeast Flakes

Method

Firstly, put all the nuts and seeds into a high powered blender or food processor and whizz into a rough powder.
Next, tip into a large bowl and add all the rest of the ingredients.
Then, use a hand blender to blend the mixture into a nice green paste. The fresh basil will release moisture to allow it to blend.
If your blender is struggling add a bit more lemon or olives oil to help it blend.
Once well combined, pour mixture into airtight jar and store in the fridge for up to a week.
Eat alongside pasta, potatoes and salad dishes. Enjoy!

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Faye

Faye worked as one of our Indigo Herb's Kitchen Production Team Members. Faye is always busy with creative projects be it painting murals, designing patterns for print, or playing around with food for our Indigo recipe collection. She is also a yoga enthusiast and a swimming instructor.