Hemp oil pesto
Try our hemp oil pesto sauce recipe. This easy pesto recipe is a classic twist on the Italian basil pesto recipe to make a really fresh dip
Vegan pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 250g
Skip to ingredients
- 40g pine nuts
- 40g flaked almonds
- 50g spinach
- 30g basil, stalks removed(20g leaves)
- 2 garlic clovesroughly chopped
- 75ml olive oil
- 1½ tbsp lemon juice
- 1 tsp nutritional yeast(optional)
Nutrition: per tbsp (excluding nutritional yeast)
- kcal73
- fat7.4g
- saturates0.8g
- carbs0.4g
- sugars0.2g
- fibre0.1g
- protein1.1g
- salt0g
Method
step 1
Heat a dry frying pan to a medium heat on the hob. Add the pine nuts and flaked almonds to the pan, then toast for 2-3 mins until fragrant and lightly browned. Remove from the heat and allow to cool.
step 2
Add all of the ingredients to a food processor and blitz until semi-smooth – it’s nice to have a slightly rough texture, so don't overdo the blending.
step 3
Season to taste then transfer to a clean glass jar with a lid.
