Vegan pesto

• pine nuts↗50g g
• basil↗large bunch of

  roughly chopped

• nutritional yeast2 tbsp tbsp
• olive oil↗150ml ml

  plus extra for the jar

• garlic cloves↗2

  roughly chopped

• lemon↗½

  juiced

Step-by-step instructions

1. 1

   Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.

2. 2

   Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.

3. 3

   Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.