Vegan Pesto

100g Basil

1/2 Cup Pine Nuts

1/4 Cup Garlic Infused EVOO

1/8 Cup EVOO

1 tsp Lemon Juice

1/4 tsp Salt

1 TBSP Nutritional Yeast Flakes

Place basil into a food processor with the twirl oils and blitz until the basil is finely chopped

Add in the lemon juice, salt and nutrition yeast and blitz until all combined.

Add in the pine nuts and pulse until the pine nuts are roughly chopped. Taste, and season with extra salt or lemon juice if needed.

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram