This is an adaptation of a recipe in the Veganomicon. Where they favour the basil, I prefer to use more coriander, and I have added nutritional yeast to give the pesto a more savoury flavour. Now I know that nutritional yeast is generally regarded as a scary vegan ingredient but it’s really brilliant stuff and a great sub for parmesan (vegetarian parmesan is hard to find over here).
So here goes:
15 g pack of basil, leaves roughly chopped
30 g coriander, leaves and stems roughly chopped
1/3 cup – 35 g slivered almonds
1/3 cup – 10 g nutritional yeast
2 cloves garlic, peeled and roughly chopped
2 tsps lemon juice
1/2 tsp salt
1/4 cup – 60 ml extra virgin olive oil
– Blitz all the ingredients, except the olive oil, into a smoothish paste in a food processor (I use my mini Magimix)
– Gradually pour in the olive oil while the machine is turning.