Vegan Pesto 💚

Introduce

Chef :

Sally Strong

Vegan Pesto 💚

Vegan pesto is so expensive in shops! I never understand why, as it has less ingredients. It is something I love but never buy due to the price. I had loads of fresh herbs which needed using so thought I would make a quick and easy pesto for dinner.

Ingredient

Cooking time :

5 Minutes

30 g

Walnuts

30 g

Sunflower Seeds

Large Bunch of Basil (I recommend more than less here)!!

Small Bunch of Corriander

Small Bunch of Parsley

2 Cloves

Garlic

3 Tsp

Salt

1/2

Juice of Lemon

100 g

Olive Oil

Cooking instructions

* Step 1

Roughly chop the herbs and garlic.

* Step 2

Add all of the ingredients together. Using a blender or hand whizzer mix the ingredients together to a smooth paste. I added A LOT of cracked black pepper, but that is personal preference. Use straight away, or store in a jar with some more oil mixed though for a few days.

* Step 3

If you serve it with pasta I really recommend mixing the pesto into the pasta in the pan. Before you drain the pasta take a few tablespoons of the pasta water from the pan and set aside. Then drain it and transfer the pasta back into the pan. Take your desired amount of pesto and mix into the pasta with the pasta water to make it more creamy (and spread a bit further) Serve with lots of black pepper on top!

Note: if there is a photo you can click to enlarge it