Pesto fans, rejoice! Here’s an easy blender-friendly recipe! It’s vegan, but packed with flavour and a cheesy tang. It’s quick and easy, and you can use whatever fresh herbs you have on hand: I used parsley, basil and coriander. No cheese necessary, because nutritional yeast packs a cheesy flavour punch.
Course: Appetizer, Snack
Keyword: gluten-free, pantry, soy-free
Blender or food processor
1/4cupalmondsor sunflower seeds, ground
1cupbasil, parsley and/or coriandermixed, total 1 cup
1tspdried thymeor 2 tbsp fresh thyme
Put the almonds (or sunflower seeds) in the blender along with the garlic and beans.
Pulse a few times, scraping down in between.
Add the rest of the ingredients, and blend until smooth, adjusting the water as needed and scraping down in between.
Pour into a jar and store in the fridge.
Keeps for about a week in the fridge, or a few months in the freezer.