Vegan pesto

N/A

Makes 1 x 250g jar

Ingredients

50g pine nuts

large bunch of basil , roughly chopped

2 tbsp nutritional yeast

150ml olive oil , plus extra for the jar

2 garlic cloves , roughly chopped

½ lemon , juiced

Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.

Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.

Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.