Vegan pesto

What to use

50g pine nuts
large bunch of basil, roughly chopped
2 tbsp nutritional yeast
150ml olive oil, plus extra for the jar
2 garlic cloves, roughly chopped
½ lemon, juiced

How to prepare

1. Toast the pine nuts in a small pan over low heat for 3-4 mins until golden brown. Set aside to cool.
2. Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste.
3. Spoon the pesto into a jar and top with a thick drizzle of olive oil. Will keep stored in the fridge for up to a week.