Fresh Basil Pesto

I love pesto. I put it on pasta, roast veggies, tofu.. yummy. However, traditional pesto contains Parmesan cheese, which created two problems for me. First, I don’t like Parmesan, and second, I am now dairy-free. There are lots of really good dairy-free pesto’s on the market but they are a bit pricey. So, I have created a quick and cheap dairy-free, fresh basil pesto. Win win.

There are a few herbs which are just so much better fresh. Basil being one. I picked up a plant for £1.50 from my local supermarket and if you give it some TLC it can last a long time!

In my opinion, my pesto is the besto! (If you don’t get that reference stop everything and watch FRIENDS immediately).

Ingredients

Serves 6

  • 30 g Fresh Basil
  • 50 g Spinach
  • 30 g Pine Nuts
  • 50 g Silken Tofu
  • 1 tbsp Nutritional Yeast
  • 65 ml Olive Oil
  • 65 ml Water*
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Salt

Method

  • Lightly toast the pine nuts in a dry frying pan
  • Add all the ingredients to a blender
  • Blend until smooth
  • Add more water (or oil) if you like a thinner sauce
  • Serve immediately

| Per Serving | 138 Cals | Protein 3.9 g  | Carbs 2 g | Fat 13.2 g |

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