25 mins
Easy
Try our vegan chickpea salad with coconut yogurt, cashew cream, and spicy coriander chutney—a refreshing flavor explosion that aids digestion.
This Italian inspired versatile pesto recipe is a fresher take on a classic, with creamy Brazil nuts, basil and peas. Pesto is not just for pasta – it’s delicious stirred through potatoes, gnocchi or even as a salad dressing!
10 min
10 min
20 mins
1. In a food processor, add the fresh basil, Brazil nuts, peas, garlic, nutritional yeast flakes, salt, black pepper and lemon juice.
2. Pulse several times, scraping down the sides with a spatula.
3. Whilst the machine is running, slowly drizzle in the oil. This will make sure the oil combines well with the other ingredients and the pesto doesn’t split.
4. Scrape down the sides again.
5. To serve, stir through warm pasta, potatoes or gnocchi.
1. In a food processor, add the fresh basil, Brazil nuts, peas, garlic, nutritional yeast flakes, salt, black pepper and lemon juice.
2. Pulse several times, scraping down the sides with a spatula.
3. Whilst the machine is running, slowly drizzle in the oil. This will make sure the oil combines well with the other ingredients and the pesto doesn’t split.
4. Scrape down the sides again.
5. To serve, stir through warm pasta, potatoes or gnocchi.
25 mins
30 mins
1 hr 40 mins
