Bethany's Vegan Kitchen

Roasted pistachios add such a lovely flavour to this pesto. It’s also really easy to make and very versatile. You can use this pesto as a pasta sauce, pizza sauce, salad dressing, a dip, or spread it onto sandwiches

Yield; Roughly 200g of pesto Prep time; 5 minutes

You’ll need;

1. 100g baby spinach
2. 30g roasted pistachios (this is the shelled weight)
3. 20g grated dairy free parmesan cheese, I used Violife Prosociano
4. One tablespoon of lemon juice
5. Two tablespoons of oil
6. One teaspoon of dried basil
7. Two cloves of garlic, minced
8. Salt to taste

Method;

• Simply pop everything into a food processor and pulse blend until you have a rough textured pesto. You could alternatively put everything into a jug, then blend with a stick blender

Tip; Store your pesto in an ice cube tray in the freezer. Then simply defrost a few cubes as needed, this stops the pesto from going mouldy and makes it easier to portion it out