Pesto

Ingredients

Ingredient	Quantity	Preparation	Notes
Pine nuts	70g
Garlic	3 cloves	Chopped
Nutritional yeast	1 tbsp
Basil	100g (leaves)	Chopped
Vegan cheese	50g	Grated	Optional
Lemon juice	Half a lemon
Olive oil
Salt
Black pepper

Other info

Timing: 10min

Produces: 1 jar (good for 3 generous pesto-and-pasta servings)

Used in: Arancini, Tomato and pesto soup

Variations

The use of the pestle and mortar can be skipped by using a blender, if preferred. (Simply put all the ingredients in at once.)

The nut used can readily be switched out for something else (almonds, cashews, walnuts, etc.), though peanuts should be avoided. Alternative (or additional) greenery works well too: rocket, coriander, spinach, carrot tops, etc. It's hard to go too wrong.

Instructions

1. Bash/grind the nuts with a pestle and mortar.
2. Add the garlic, salt, pepper, and nutritional yeast. Grind into the nut paste.
3. Add the basil and continue to blend. Add the cheese too if using.
4. Pour in the lemon and olive oil gradually, mixing it in until you get your preferred consistency.