oregano & basil pesto

2 cups
preparation time
15 minutes
cooking time


  • 1 large bunch (55 grams) fresh oregano, stems included when weighing
  • 2 large bunches fresh basil (100 grams), stems included when weighing
  • 3 tablespoons lemon juice
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil + an extra tablespoon if needed
  • 2 tablespoons nutritional yeast
  • 1 small clove garlic
  • salt and pepper to season


Remove the basil leaves and oregano leaves from their stems then place into a food processor with the remaining ingredients (besides the additionally tablespoon of extra virgin olive oil). Pop on the lid and blend well till a lovely pesto texture is reached. If you feel the pesto needs loosening up a little more then add the additional tablespoon of extra virgin olive oil. Taste and season again accordingly. 

Place in an air-tight container and keep in the fridge for 1 week.