The best vegan pesto recipe

This tasty and incredibly versatile condiment will brighten up anything from pasta dishes, to roast potatoes and mushrooms-on-toast…

Prep | 5 mins

Cook | 3 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free


30g basil, leaves only

30g flat-leaf parsley, leaves only

30g vegan mature cheddar

30g pine nuts, toasted

30g walnut halves

125ml extra virgin olive oil

½ lemon, juice and zest of

Sea salt and freshly ground black pepper, to season

*scale up by maintaining the ratios


Toast the pine nuts in a large frying pan over medium heat for 3 mins. Set aside to cool

Add everything to a blender in the order listed above and pulse to a coarse paste

Store in the fridge for up to 3 days. Absolutely Delicious. Enjoy x

Copyright (c)

Published by misterrands


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