The Body Retreat

The Body Retreat

Women Only Weight Loss & Wellbeing Retreats

Vegan Pesto

You can make a tasty pesto without using dairy. Packed full of flavour and a lovely vibrant green colour pesto is great to make in advance and have ready in the fridge. Vegan pesto is delicious added to roasted vegetables, on top of soup and mix through salads.

Vegan pesto is super simple to make. It’s a great way to use up leftover herbs and odd bits of nuts and seeds. Walnuts, almonds and pecans make great tasting pesto’s. If you need a completely nut free recipe make with just sunflower and pumpkin seeds and try adding some hemp seeds.

You can substitute the basil for parsley, spinach or coriander.

Serves 6

30g of basil

2 tbsp pine nuts

1 tsp pumpkin or sunflower seeds (or 1/2 tbsp of each)

1/2 lemon zest

1 dsp lemon juice

1 clove garlic

4 tbsp extra virgin olive oil

2 tbsp nutritional yeast

Salt and pepper

Method for Vegan Pesto:

Put all the ingredients except the olive oil in a food processor and pulse 3 or 4 times. Do not leave motor running as you want the pesto to have some texture.

Add the oil and blitz again. If you don’t want the oil to emulsify, mix it through with a spatula or spoon rather than the food processor.

For a thin pesto add a little water (1-2tbspn). Check the seasoning and add more nutroinal yeast if needed.

Use straight away or put in a jar. Make sure the pesto is topped with a little olive oil and it should last a couple of weeks in the fridge.

On retreat we like to use vegan pesto to top tofu, bake in the oven and serve with ratatouille. Let me know what recipes you like to use vegan pesto for.

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