Cheesy Vegan Pesto

Step 1Wash and pat dry the basil.

Step 2Add all of the ingredients except for the lemon juice and olive oil to a food processor, and process until the seeds and basil are finely chopped.

Step 3Add the lemon juice and pulse to combine. Scoop out the basil mix and place in a small bowl or jar. Stir through the olive oil until combined.

Step 4Store in a sealed contained in the fridge 2 – 3 weeks.

Make sure when storing that there is a layer of olive oil covering the pesto — this will keep the ingredients fresher for longer.