Vegan Protein Pesto
Who doesn’t love pesto? It tastes great drizzled over your gluten-free pasta for lunch or dinner, or as a dip with crackers and crudites. This simple vegan recipe is hard to beat and boasts the added bonus of 15g of muscle fuel from Form’s unflavoured Pureblend Protein.
Alongside being a protein-packed snack or meal addition, it’s also a perfect remedy for seasonal colds and flu thanks to immune system-defending garlic. Raw garlic has long been hailed for its medicinal properties, helping keep germs, bacteria and viruses at bay.
Serving four people and ready in only 10 minutes, you can store this vegan protein pesto in the fridge to be eaten within five days after making. For more savoury recipes using our Pureblend protein, including dips and soups, download our free e-book.
- 100ml extra virgin olive oil
- 100g cashew nuts
- 30g fresh basil leaves, no stalks
- 1 garlic clove
- 1 tbsp nutritional yeast
- 1 tbsp Form Pureblend