Vegan Basil Pesto

by Lee Holmes September 21, 2016

Vegan Basil Pesto

By: Lee Holmes

Basil is packed with iron and magnesium, which improve circulation, making this basil pesto as good for you as it is delicious!

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Servings

Prep time

Cook time

Recipe

Ingredients

1 cup blanched almonds
2 garlic cloves, peeled
2 large handfuls basil leaves
⅓ cup cold-pressed extra-virgin olive oil
1 tbsp freshly squeezed lemon juice
2 tbsp nutritional yeast flakes
Small pinch Celtic sea salt

Method

Place almonds in a food processor and whizz until fine. Add garlic and pulse, then add basil and whizz again.
With the motor running, slowly drizzle in olive oil until you have the desired consistency, then add lemon juice, yeast flakes and salt.

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#Tags: food, Recipes, vegan

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.