Pesto sauce (generic, vegan)

Name: Pesto sauce (generic, vegan)
Yield: Enough for a 2-person pasta dish
Cuisine: British
Ingredients: 2 large handfuls of green leaves. Traditionally this is basil but you can use other herbs, wild garlic, watercress, rocket or any strongly-flavoured leaves; 1/3-1/2 cup nuts or seeds. Traditionally this is pine nuts, but you can use any nut or seed, e.g. almond, cashew or sunflower; 1 clove garlic (1/2 tsp ready-minced garlic); 3-4 dsp nutritional yeast; 1 tbsp lemon juice; 3 tbsp olive oil (for a lower fat pesto, you can replace some or all of the oil with water or veg stock); 1 tsp sugar; Salt and pepper to taste; Use only half the quantity of green leaves; Add 1/2 to 1 cup sundried tomatoes

Angela 🥗 @Angela

This is a great way to use up a glut of home-grown herbs, or wild garlic - but any strongly-flavoured leaves will do!

The recipe pictured was made to use up an 80g pack of watercress that came in my weekly veg box. I stirred the watercress pesto into cooked pasta, with steamed broccoli and pieces of seitan ch*cken.

This is a great way to use up a glut of home-grown herbs, or wild garlic - but any strongly-flavoured leaves will do!

The recipe pictured was made to use up an 80g pack of watercress that came in my weekly veg box. I stirred the watercress pesto into cooked pasta, with steamed broccoli and pieces of seitan ch*cken.

Angela 🥗 @Angela

This is a great way to use up a glut of home-grown herbs, or wild garlic - but any strongly-flavoured leaves will do!

The recipe pictured was made to use up an 80g pack of watercress that came in my weekly veg box. I stirred the watercress pesto into cooked pasta, with steamed broccoli and pieces of seitan ch*cken.

This is a great way to use up a glut of home-grown herbs, or wild garlic - but any strongly-flavoured leaves will do!

The recipe pictured was made to use up an 80g pack of watercress that came in my weekly veg box. I stirred the watercress pesto into cooked pasta, with steamed broccoli and pieces of seitan ch*cken.

Saved

Ingredients

Enough for a 2-person pasta dish

2large handfuls of green leaves. Traditionally this is basil but you can use other herbs, wild garlic, watercress, rocket or any strongly-flavoured leaves
1/3-1/2 cupnuts or seeds. Traditionally this is pine nuts, but you can use any nut or seed, e.g. almond, cashew or sunflower
1 clovegarlic (1/2 tsp ready-minced garlic)
3-4dsp nutritional yeast
1 tbsplemon juice
3 tbspolive oil (for a lower fat pesto, you can replace some or all of the oil with water or veg stock)
1 tspsugar
Salt and pepper to taste
VARIANT - RED PESTO
Use only half the quantity of green leaves
Add 1/2 to 1 cup sundried tomatoes