This vegan pesto really packs a nutritional punch.

Basil is an adaptogenic herb, this means that it can help the body to adapt to stress, this reduces the harmful effects of stress.

Basil also has potent anti-inflammatory and anti-bacterial properties.

Spinach is full of vitamins and minerals and pumpkin seeds and flaxseed oil are full of beneficial omega 3 fatty acids.

This recipe uses a combination of basil and spinach but you can use just basil or even substitute the spinach with kale.


100g pinenuts

100g bunch of basil

50g spinach leaves

50g pumpkin seeds

2 tablespoons nutritional yeast

1 - 2 cloves garlic

60mls apple cider vinegar

60mls flaxseed oil

60mls avocado oil


Food processor


In a dry frying pan toast the pinenuts over a medium heat until they are just turning golden.

This will take a few minutes but keep your eye on them as they have a tendency to go from raw to burnt in no time at all.

Remove from the heat and allow to cool.

Discard any thick stalks from the bunch of basil. Tear any large leaves into pieces and put into your food processor along with all of the other ingredients except the pinenuts.

Process until you have a fairly smooth mixture.

Add the pinenuts to the processor and pulse until you have the texture you like.  A very quick blitz will give you a crunchy, chunky texture. Process for longer if you prefer a smoother pesto.

More oil can be added to loosen up the mixture if you would like a more pourable consistency.


Left over pesto can be stored in a glass jar in the fridge for 3 - 4 days.