Ingredients:
50g of pine nuts
Large bunch of basil, chopped
2 tablespoons of nutritional yeast
150 ml olive oil, plus extra for the jar
2 garlic cloves, chopped
½ lemon, juiced
Preparation
Toast the pine nuts in a small pan over low heat for 3-4 minutes until golden brown. Set aside to cool.
Pulse the pine nuts with the remaining ingredients in a food processor until smooth. Add spices to taste.
Spoon the pesto into a jar and drizzle with a little olive oil. Keeps in the fridge for up to a week.
