How to Make Vegan Pesto.🌱 It takes 5 minutes! Use this pesto to toss with pasta noodles, top on veg like roasted cauliflower and pototoes, or serve for breaky with my tofu scramble. Ya’ll were asking for my pesto, so here it is! Enjoy it this weekend on literally everything. (I don’t think there’s anything pesto doesn’t make tastier).😋 Get the recipe below👇, and on the blog. Happy Friday lovelies.✌️ #twospoons
2 cups basil tightly packed
1/3 cup pine nuts
2 cloves garlic
1 tbsp lemon juice
1 tbsp nutritional yeast
1/4 tsp sea salt
1/3 cup olive oil
1. In a food processor with the S-shape blade, add the basil, pine nuts and garlic. Pulse a few times to chop. Then add the lemon juice nutritional yeast and sea salt, pulse again to roughly combine.
2. Turn food processor to a low speed and drizzle in the olive oil. Continue blending together until mixture is combined, but there is still some texture.
3. Use pesto to toss with pasta noodles (350g), top on veggies like roasted cauliflower, asparagus and potatoes, spread onto toast, or use it as a salad dressing.