Dairy Free Pesto

This dairy free pesto is so rich and full of flavour no-one will even realise the cheese is missing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the basil leaves from the stems then wash and pat dry.

Step 2

Add the garlic, miso, pine nuts and a handful of basil leaves to a food processor and blend on high for a few seconds.

Step 3

Scrape down the sides of the blender then add the nutritional yeast, another big handful of basil, half the olive oil, and the salt. Blend again to combine.

Step 4

Add the remaining basil and olive oil then blend one last time to ensure all ingredients are thoroughly combined.

Step 5

Pour into a jar and keep in the fridge. Will keep for 7 – 10 days. Also, ensure you drizzle a bit of olive oil over the top of the pesto each time you take some from the jar. This helps it stay fresh and retain its beautiful shade of bright green.

Step 6

Enjoy over pasta, use as a dip, dollop on roast vegetables or poached eggs.

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