VEGAN GREEN PESTO

Re-creating an absolute classic to suit your preferences has never been easier. Make this classic sauce up and save it in the fridge for a few days, ready to stir in with your pasta or put on some toast whenever you need it. Also, to mix things up a little bit more, why not play around with changing the nuts: instead of pine nuts, add in some almonds or cashews to bring in your own twist.

METHOD:

in a food processor or blender, whizz together
• 1/4 cup of pine nuts
• 2 handfuls of fresh basil
• 1 handful of fresh spinach
• 3 sun-dried tomatoes
• A sprinkle of chilli seeds or fresh chilli if desired
• 1-2 cloves garlic
• 1/4 cup olive oil
• A splash of chilli oil
• S+P
• Add water or more olive oil to reach desired consistency

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