2 cups (tightly packed) fresh basil, rinsed thoroughly and dried

1/3 cup raw pine nuts or walnuts

1/2 cup extra virgin olive oil

3 garlic gloves, chopped

Pinch of black pepper and sea salt / himalayan salt

2 tablespoons of nutritional yeast (BRAGG) – Made from inactive yeast that has a cheesy flavour, used to replace parmesan cheese in traditional pesto. You can find it in most health food stores. 


Blend all ingredients together in a food processor, first start with half the oil, blend, stir with a spoon, add remaining oil and blend on high again.

Store in the fridge for up to 3 weeks in an air tight glass jar. Add a little oil on the top of jar to keep the pesto moist.

Basil is high in Vitamin K, vitamin C, vitamin A, iron, magnesium, folate and manganese. 

Enjoy with your favourite roast vegetables, buckwheat pasta or raw zucchini curly noodles!