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Vegan Basil Pesto
The most iconic pesto comes from the north-eastern coastal region of Liguria. Vegan basil pesto has a vibrant green colour which bounces off the red of freshly-picked cherry tomatoes.
Ingredients
Wash the basil and add half of it to either a food processor or a pestle and mortar.
Add the wild garlic, macadamia nuts, and pine nuts.
Start to blend with the processor or grind in your pestle and mortar until you reach a rough consistency.
Add the extra virgin olive oil and continue to blend until you obtain a smooth, silky consistency.
Simply mix in with your favourite fresh pasta – vegan basil pesto is perfect with fusilli, cavatappi, and rotini. The twists of the pasta hold the pesto well, and allows its herby, comforting oil to cling to its surface.
For a touch of sweetness, scatter the diced cherry tomatoes over the pasta.
Add a squeeze of lemon juice to add a pleasantly sharp note to the pesto