Vegan White Bean Basil Pesto


235g cannellini bean drained from can
25g basil
2tbsp nutritional yeast flakes
2tbsp pine nuts / walnuts
2 cloves of garlic
juice of half a lemon
1/2tsp salt
1/2tbsp olive oil
1/2tbsp water

Add all ingredients to a food processor and blend it up!

Spread on toasts and ENJOY!!! (recipe enough for spread on 18 toasts)

Or, add more water to make a thinner pesto for use as pasta sauce.

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