Vegan Basil Pesto
By Aoife Whelan – Ooooooohhhh Pesto! In case you haven’t noticed by now I loooooovvee pesto! It’s just so versatile and lasts forever (1 Week in the fridge or 3 months in the freezer!) It’s like an amazing friend that’s always there for you when you need a flavour to rely on or a quick dinner when you’re knackered! Ok enough about my love for pesto But seriously this one is good and its vegan, gluten free, dairy free and refined sugar free.
Spread on toast, toss with pasta, add to sauces or use in salad dressings the list goes on just use it!!! AND here comes the fun bit! Basil is super good for you! Surprise surprise! Basil is a source of vitamin K, C & A, manganese, a very good source of copper as well as calcium, iron, folate, magnesium, and omega-3 fatty acids. Plus… this pesto has raw garlic in it so no need to worry about vampires this Halloween!
Makes 1 Jar
1 Big Bunch of Basil
1-2 Cloves of Garlic
1½ Cups Extra Virgin Olive Oil
½ Cup Cashew nuts
½ Lemon or Lime (Juiced)
Salt & Pepper
This really couldn’t be any easier….. place all of the above ingredients into a food processor and blitz to desired consistency! ……… And that’s how it’s done!! Sure you know you’re only unreal.
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