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Pesto

This vegan pesto has a little mint and lemon juice to make it sparkle.

Servings: 6 people
Author: Cath
Ingredients
  • 100 g fresh basil leaves
  • 100 g pine nuts
  • 2 large cloves garlic
  • 10 g mint leaves
  • 1 lemon, juiced
  • 100 ml extra virgin olive oil
  • 1 tsp salt
Instructions
  1. Wash your basil and mint leaves with no large pieces of stalk remaining and spin dry in a salad spinner.

  2. Add basil and mint leaves to pine nuts in a blender or food processor along with all the other ingredients; the crushed garlic, lemon juice, olive oil.

  3. Blend until fairly homogeneous.

  4. Add salt to taste.