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Vegan Pesto

This is delicious served the traditional way on pasta but try it spooned over grilled or steamed vegetables.

Method

Place the cashew nuts in a heat proof bowl and cover with water from a recent boiled kettle.

Leave for one hour, drain and allow to cool.

Put the cashews, basil, garlic, avocado oil and nutritional yeast in a food processor and pulse to a course paste.

Then, with the motor running, pour in the olive oil.

Taste before seasoning with salt and pepper.

Ingredients

125g gram cashew nuts


100g fresh basil, including stalks


1 clove of garlic, crushed


3 tablespoons nutritional yeast


100 ml avocado oil


25 ml extra virgin olive oil


Sea salt and freshly ground black pepper


Serves: Enough for 3- 4 meals but keeps for at least a week in the fridge. Simply take what you need and pour a thin film of oil over the surface of the pesto and pop back in the fridge until next time.


Dietaries: GF, Vegan

Method

Place the cashew nuts in a heat proof bowl and cover with water from a recent boiled kettle.

Leave for one hour, drain and allow to cool.

Put the cashews, basil, garlic, avocado oil and nutritional yeast in a food processor and pulse to a course paste.

Then, with the motor running, pour in the olive oil.

Taste before seasoning with salt and pepper.

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