Vegan Pesto






  • 30g nutritional yeast

  • 30 g pine nuts

  • ½ tsp fine sea salt

  • 80 g fresh basil leaves 

  • one large garlic clove (optional)

  • 150 g extra virgin olive oil


1. Add nutritional yeast, pine nuts, salt, basil, garlic, olive oil, then chop 20 sec/speed 7.

(For a finer paste, scrape down the sides of the bowl & repeat blending 20 sec/speed 7)

2. Serve as a sauce or transfer to a glass jar with airtight lid (see tip), leaving approx. 1 cm at the top .

3. Make sure that the rim of the jar is clean and store in fridge.