Oil Free Basil Pesto
Servings Prep Time
4 5-10minutes
Servings Prep Time
4 5-10minutes
  1. Toast the pine nuts (or cashews) in a dry frying pan for a few minutes until they are golden brown.
  2. Put the basil leaves, beans, garlic and nutritional yeast into the food processor and blitz until finely chopped.
  3. Add water gradually whilst running the food processor until the desired consistency is reached.*
  4. Add the toasted nuts and pulse until combined.**
  5. Season with salt and pepper. Pulse once more. Your Pesto is ready!
Recipe Notes

*The amount of water you will need will depend on how thick you want your finished pesto to be. Less water will be required for a spread and more for a dressing.

**I like to keep some texture in my pesto so I only chop them with a couple of pulses of the food processor. You can of course combine yours fully.

Keep the pesto in an airtight jar in the fridge and it should last for 5-7 days.