Quick & Easy: Walnut and Basil Pesto
Vegan Pesto.jpg

An adaptable pesto to add to pasta, sandwiches, throw on a salad, or just smear all over your body (you've guessed it: I love pesto).
I use walnuts as they are cheaper than pine nuts, and they add a nice creaminess, but feel free to try different nuts.



Makes enough for 4 portions of pasta

  • 1 big bunch of basil
  • 1 tbsp water
  • 2 tbsp good extra virgin olive oil
  • 50g toasted walnuts
  • 1 small clove of garlic (optional)
  • 1 small chili (optional)
  • 2 tbsp nutritional yeast (to taste)
  • Salt and pepper (to taste)



5 Minutes



Put basil, oil and walnuts in a food processor along with the garlic and chili (if using).
Give a very quick blitz then add the water and nutritional yeast and blitz again until creamy (add more water if too thick). Season with salt and pepper and enjoy on pasta, toast, salad or by the spoonful!