Basil pesto

sauces
Basil pesto

Ingredients

serves 6
  • 25g fresh basil
  • 30g spinach
  • 20g sunflower seeds, pumpkin seeds or hemp seeds
  • 25g pine nuts, cashews or walnuts, toasted
  • 2 garlic cloves
  • Zest of ½ lemon (optional)
  • ¼ tsp sea salt
  • 1 tbsp nutritional yeast (optional)
  • 2 tbsp extra virgin olive oil
  • 2–4 tbsp water

Directions

Cooking mode
  1. Add basil, spinach, seeds, toasted nuts, garlic, lemon zest, salt and nutritional yeast to a food processor. Process into a coarse mixture.
  2. Add the olive oil and a tbsp of water and process again. Add more water, a tbsp at a time, until the pesto reaches the desired consistency.
  3. Serve with pasta or gnocchi, and your favourite veggies. Store refrigerated for up to 5 days, covered with a thin layer of extra virgin olive oil, or freeze small portions in ice cube trays for up to 3 months.
Baker Beanie Author

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