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Plant-Powered Pesto Recipe


120 ml extra virgin olive oil

15 g basil

1 garlic clove, peeled

150 g toasted pine nuts

1 tsp Dijon mustard

1 tsp bouillon powder

1 tbsp nutritional yeast flakes

Sea salt and freshly ground black pepper

Purée all the ingredients together in a small food processor until fairly smooth. If the mixture is very thick, add about 1 tbsp of water to loosen it. Check the seasoning.




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