This recipe is based on How to Make Pesto like an Italian Grandmother from 101 Cookbooks. It's been approved by my Dad, who makes a mean non-vegan pesto.

Italian grandmothers might be horrified that I use a food processor, but it works for us and tastes delicious.

• 1 large bunch of basil, leaves only, washed and dried

• roughly 3/4 cup cashews or pumpkin seeds (ground) 

• 2 medium cloves of garlic

• one small handful of raw pine nuts (for garnish)

• a few tablespoons of extra-virgin olive oil

• ½ teaspoon sea salt

• Squeeze of ½ lemon

• *optional 1 -6 green onions

• *optional 1/2 teaspoon dulse (red seaweed)

• *optional 2 tablespoons hemp seeds

Grind your cashews or pumpkin seeds into a powder in the food processor. Add remaining ingredients except for the pine nuts and pulse until blended. Remove from food processor and drizzle with olive oil. Add pine nuts. Excellent with chips, crackers or over pasta. Enjoy!