Plant Based Pesto

1: Toast the walnuts in a pan or in the oven until golden & fragrant (around 5 minutes). Leave to cool.

2: Blanch the basil in boiling water then put into ice water to cool, then squeeze out excess moisture.

3: Mince the garlic, get the juice of ½ the lemon & put in a food processor with the basil, walnuts & nutritional yeast.

4: Begin to blitz, then slowly stream in the olive oil until a creamy, silky pesto sauce forms.

5: Season to taste with salt, pepper & more lemon, garlic or nutritional yeast if needed.

6: Get your pasta onto boil in salted water, reserving 1tbsp of pasta water at the end to loosen the pesto.

7: Serving time – get the pasta into bowls, stir in the pesto & enjoy!