Love homemade pesto but want to make it vegan friendly? We've got two brilliant recipes in one to share with you.
Our first version uses a classic line up of ingredients such as basil, pumpkin seeds, lemon, garlic and replaces the Parmesan with a vegan version (you can find this at most big supermarkets now).
Our second version is using avocado and nutritional yeast which adds a wonderful creamy texture to the overall pesto finish.
Both recipes can be made in a food processor to speed it up, otherwise you can use a pestle and mortar, if you like.
Season well and serve with cooked pasta, or mix through a simple risotto for a fresh taste.
Yields: 8 servings
Prep Time: 10 mins
Total Time: 10 mins
Calories per Serving: 248
basil
vegan parmesan, grated
pumpkin seeds
juice of 1 lemon
garlic clove, crushed
olive oil
basil
nutritional yeast
large ripe avocado
garlic clove, crushed
Juice of 1 lemon
olive oil