Vegan pizza Margherita
Vegans needn't miss out on pizza Margherita. Our recipe combines the classic flavours of this Italian comfort food using plant-based substitutes
Vegan pesto
Makes 1 x 250g jar
Easy
Prep:
Cook:
Make a vegan pesto to add to pasta, pizzas, salads and sandwiches. It will keep in the fridge for up to a week
Skip to ingredients
- 50g pine nuts
- large bunch of basilroughly chopped
- 2 tbsp nutritional yeast
- 150ml olive oilplus extra for the jar
- 2 garlic clovesroughly chopped
- ½ lemonjuiced
Nutrition: Per serving
- kcal574
- fat37g
- saturates16g
- carbs9g
- sugars3g
- fibre1g
- protein43g
- salt0.3g
Method
step 1
Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool.
step 2
Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
step 3
Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.
