Vegan pizza with vegetables and pesto


4 tablespoons of extra virgin olive oil

20g fresh basil

1g Pecorino (sheep’s milk cheese)

3g Parmigiano Reggiano

5g pine nuts

Good pinch of salt

Good pinch of sugar

6-7 cloves of garlic (not bulbs)


Simply blend all the ingredients together.  You can easily adjust the quantities of the base ingredients to vary your pesto, to suit your own palette.