Vegan Basil Pesto

When I first arrived home mum and I planted out some new herbs for summer. Little did we know that our basil would grow so abundantly. We can’t get enough of it! So this week I thought I would turn my favourite recipe into a vegan friendly option and one which is super easy and only take not more than ten mixtures to create.

  • 2 cups washed and dried fresh basil leaves
  • 1/2 cup pecan nuts (my personal favourite) you can use walnut or pine nuts as well
  • 1/2 cup good tasting olive oil
  • 1 clove of sliced garlic
  • Salt and pepper to taste
  1. Place basil, salt and pepper, half a clove of garlic in a blender with the olive oil. Add the remaining garlic as you blend just for the right taste. Blend until smooth.
  2. Add the pecan nuts. Pulse the blender as you do not want the pesto to be smooth then nuts needs to be roughly chopped.
  3. Taste! It is delicious in pasta, on toast or the bottom of your pizza.

A little tip: I use to make my pesto half basil/half continual parsley. Mix up your herbs and enjoy the benefits of fresh produce.

Health benefits of Basil:

  • Full of Vitamin K which helps strengthen bones
  • Great for combating colds and flu
  • Anti-inflammatory properties
  • Elimantes infections
  • Anti stress agent

❤ and gratitude

Sully