Green vegan pesto dressing

I love pesto on salads and to marinate tofu or roasted veg. This recipe can be used as a dip, salad dressing or a marinade. It's really good for veg on the bbq too.

  • large handful of fresh basil leaves

  • 1/2 cup water

  • 2 tbs tahini

  • Juice of 1/2 lemon

  • 1-2 tbs pine nuts (add more to make it thicker as a dip)

  • 1 large clove garlic, crushed

  • 1 tbs cold pressed virgin olive oil (or any you have to hand)

  • 1 tbs nutritional yeast and extra for sprinkling

  • Optional: for a bit of heat add 1/2 fresh red chilli with seeds to the blender

  • Salt and pepper

Ingredients (serves 4)


Place all ingredients in the blender and blend till desired consistency. For a creamier dressing, blend till completely smooth and for a chunkier one pulse a few time. Add more of less water depending on what thickness you would like it. Place in a bowl and sprinkle with lemon zest. Can be kept in the fridge for up to 4 days. 


It's particularly good on avocado, spinach and pasta. Enjoy experimenting!