I’m a big lover of Pesto, this isn’t my first recipe on my blog about it! At the moment I have four large basil plants and it’s often hard to keep up with it so I love to make fresh pesto when I need to use up some of my fresh basil. You can buy store-bought packets of basil too, but I highly recommend you grow your own because it’s just so much better when it’s super fresh.

Directions

Put the basil, pine nuts and garlic into a blender and process until roughly chopped.

Add in 1/2 cup olive oil and blend until smooth.

Throw in the vegan Parmesan replacement and blend.

Taste it before seasoning because the vegan cheese can often be salty enough so you don’t always need more salt.

Salt & pepper to taste.

If it’s not liquid enough to your liking add a little more olive oil, as required.

Simple! Fast! Tasty & nutritious – especially on the candida-diet.

Basil and garlic are both fantastic antifungals so enjoy this as a dip, on pasta, with bruchetta, on sandwiches or any other way you can think of 🙂

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