Vegan basil pesto that combines smoked almonds, pistachios and green tea, giving a depth of flavour that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month
Yield: makes 1 cup.
Add the basil, almonds, pistachios, tea, garlic, ¾ teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.