This vegan pesto recipe came about as a result of an oversight when doing my grocery shopping. I’d originally planned to make a pea and mint dip but upon looking in the freezer I realised I had no frozen peas (I know – outrageous!). I did, however, have a bag of kale which I’d frozen for some unknown reason, so decided to improvise. Pesto traditionally contains parmesan cheese so I set out to make a vegan pesto using nutritional yeast in its place.
The best thing about this vegan pesto is that it only takes 5 minutes to prep the ingredients and throw them in the food processor, so it’s easily done while you’re waiting for your pasta to cook. The leading flavour here is the cooling mint, so if you don’t have kale available you can easily switch it up with some spinach instead.
70g of kale
30g of mint
40g of pine nuts (toasted)
15g of nutritional yeast
3 of cloves garlic
2 tablespoons of lemon juice
3 tablespoons of water
Salt and pepper
1. Add all of the ingredients except the salt and pepper to a food processor and process until smooth.
2. Season with salt and pepper to taste. Process for a further 30 seconds.
3. Spread on bread or coat pasta before topping with with caramelised red onion.