Beware Of This Vegan Pesto Recipe

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I use this recipe a LOT and I get the feeling that you will too. 

Adding some pesto to a chicken salad or low-carb avocado carbonara will add a huge amount of flavour! And that flavour can save a “boring” meal too! I can’t tell you how many times I’ve used this pesto recipe to save an otherwise bland meal 🙂

Ok let’s get started!

Serves: 2
Prep Time: 5 min
Cook: 5 min

Nutrition Per Serving

2g Carbs | 5g Fats | 3g Protein

What You Need

  • ½ cup Pine Nuts
  • 2 teaspoons Garlic, minced
  • 2 cups fresh basil
  • 1 tablespoon lemon juice
  • ½ cup nutritional yeast
  • 1 teaspoon sea salt
  • ⅓ cup olive oil

Meal Prep

In a small, dry skillet, place the pine nuts over medium heat. Toast them and stir often; until they’re golden. Remove the skillet from heat.

In a food processor combine the pine nuts, garlic, basil leaves, lemon juice, nutritional yeast and sea salt. Pulse until combined. Drizzle in the olive oil while continuing to process the pesto until it has the consistency of paste – don’t over blend.

Store your pesto in the fridge for up to a week and serve over your favourite dishes. Enjoy!

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