We have been trying out various versions of a vegan pesto for a few weeks now and we think we have cracked it! This recipe for vegan pesto is really quick – you just add all the ingredients to the MagiMix and combine until you’re happy with the flavour and consistency.
I N G R E D I E N T S
400g gluten free spaghetti
2 large handfuls of fresh basil, finely chopped
1 garlic clove, finely chopped or crushed
juice of 1 lemon
a few glugs of extra virgin olive oil
1 tbsp of nutritional yeast B12 (we use this from Holland and Barrett)
2 – 3 tbsp pine nuts
sea salt and black pepper to taste
M E T H O D
1. Boil a pan of water and add a pinch of salt. Add the gluten free spaghetti pasta and cook according to packet instructions.
2. Add the basil, pine nuts, garlic, lemon, nutritional yeast and a good pinch of salt and pepper to the MagiMix and blitz. Once you have a paste add the olive oil while the motor is still running and you can do this to suit your own tastes.
3. We serve this with a sprinkle of chilli pepper flakes for an extra kick. Enjoy!
Images: Humphrey Munson
