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).
- 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
- 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 |