Boosted Pesto

This tastes of an Italian fresh pesto at its very best!
I like it with a bit of texture so often blitz my pesto in stages to keep it a bit more lumpy but it’s personal preference.
This is dairy free (although you’d never know due to the cheesy tang of the boosted nutritional yeast flakes - rich in b12). I’ve added parsley to support the blood, spinach too and the amazing addition of seaweed to give that Unami flavour as well as nutrient density from this potent superfood.
I urge you to give this a try.. you won’t regret it. It freezers brilliantly - a good trick is to fill an ice tray and have little sections to hand when needed.
Amazing on everything- especially my favourite of sweet potatoes!
This makes a good few pots! But you can always half the recipe.. 
10g garlic
100g basil
20g pine nuts
20g almonds
20g pumpkin seeds
1/4 sheets nori
20g spinach
20g parsley
8g nutritional yeast
60ml oil
140ml olive oil blend
3g salt
1 teaspoon white wine vinegar

Method
Make in batches in a large blender. Start with garlic and oil and then add in seeds - don’t puree nuts/ seeds too much you want texture. Take approx 1/3 herbs and rough chop them through and add in – to again add in more texture. This lasts well in the fridge for up to 5 days- especially if covered in a slick of oil.

It also freezes brilliantly