For World Vegan Day we have a delight from our bestie Sheila Hulme – the brains and good looks behind the delicious dining proposition in the Herb House.
This Vegan Pesto is a delight and super simple…
What you need…
-2 cups Pistachios (soaked in water for 4 hours then drained)
-1 cup Extra Virgin Olive Oil
-1 cup Basil
-Garlic cloves
-1 tsp Salt (Himalayan if you have it)
What to do… Place the basil, garlic, olive oil and salt in a high-power blender
and process until dark green in colour, add the pistachios and blend to a creamy texture