Kirsten's Basil Pesto

You will need :

About 150g fresh basil

About 150g vegan prosociano cheese (coconut oil based)

100g raw pine nuts

A small amount of olive oil

Mix all ingredients up in a bowl - I used a hand held mixer. Don't over mix!

Once mixed and put into a container, you can drizzle a bit more olive oil over to keep it moist. Keep refrigerated.

Like the guacamole, this is great with salads or if you have a plate of vegetables to pick on.

I do realise that the cheese is not whole food; it's the one concession to 'processed' food (albeit plant-based) that I consume.