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Vegan Protein Pesto

Serves 4
Vegan Protein Pesto


  • 100ml (scant 1/2 cup) extra virgin olive oil
  • 100g cashew nuts
  • 30g fresh basil leaves, no stalks
  • 1 garlic clove
  • 1 tbsp nutritional yeast
  • 1 tbsp Form Pureblend


  1. Place all the ingredients in a food processor and blend until smooth.
  2.  If you prefer a runnier consistency, add more olive oil or water.
  3. Keep in the fridge and eat within 5 days.

Top Tip: Pour over pasta for a delicious light lunch or dinner or use as a dip with crackers for a mid-afternoon snack

Recipe and Images Courtesy of Form Nutrition

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