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Vegan Pesto

This homemade pesto would be the perfect addition to any sandwich, pasta dish or pizza. This pesto can be kept in the fridge for up to a week if stored in an airtight container.


- 40g pine nuts

- 3 handfuls of basil

- 4 mint leaves

- juice of 1/2 lemon

- salt and pepper to taste

- 70ml olive oil



Combine the basil, pine nuts, mint leaves and lemon juice to a food processor and blitz until combined, then season to taste with salt and pepper. Add the olive oil slowly and mix again until smooth.

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