Recipes

Around The World in 80 Ways

Pesto A Vegan Taste of Italy
Serves 4

• 50g/2oz fresh basil leaves
• 25g/1oz pine kernels
• 1 garlic clove
• black pepper
• 4 tbsp olive oil
• 2 tbsp Parmesan or vegan ‘parmesan’.

1. Put on large pan of water for pasta
2. Cook enough pasta for 4
3. Put garlic, pine kernels and Parmesan in a food processor and chop finely, then add basil leaves.
4. Pour in olive oil, season with black pepper and blend till smooth.
5. Mix with pasta