Very easy, fresh, delicious and versatile. Use as a dip, on canapes, in pasta, with potatoes or greens, on toast, or on the mushroom burgers I’m about to post. 😉 If you can, always make your own pesto – it’s INFINITELY better than store-bought and is vegan and vegetarian without the usual addition of animal rennet- and dairy-containing parmesan cheese.


Approximate cost to buy everything: $8

Will make: 1 cup of pesto

Time taken: 5 minutes

The protein, iron and calcium I’m not getting from meat? Yes – protein from the pine nuts and iron/calcium from the leafy green basil. Pesto is also full of healthy fats people often get from fish – they’re prevalent in the olive oil.


Large bunch basil, washed, stems intact
130g pine nuts
4 cloves garlic, peeled
Generous pinch salt
Extra virgin olive oil


Place basil, pine nuts, garlic and salt in a food processor and pulse until finely ground. While still spinning, gradually drizzle in olive oil until the pesto reaches a spreadable, dip-like consistency.

Store in an airtight container for up to a week.

(Originally posted on Instagram January 16, 2017)


  1. When I first began investigating plant-based foods I was so annoyed that even pesto wasn’t vegan. I mean the regular stuff tastes great but do they have to put dairy in everything! Same goes for milo. Someone really needs to make a vegan milo.

    I’m wondering if a little nutritional yeast could be added to give it that hint of parmesan? or do you think that would ruin the taste/consistency?


    Liked by 1 person

    1. Of course, add a teaspoon or two if you like – I’m not personally a fan of nutritional yeast nor do I personally think it tastes like parmesan, though, so if I need to I usually just add a bit more salt or maybe a tiny bit of lemon juice for that sharpness 🙂


    2. Also i think they need a vegan Milo too! And so many other vegan things! I looked at the chai powder at work the other day to see if I could have it with soy and it had non-dairy creamer (yes!) but then the second last ingredient was milk solids (why????????????????)


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