Let me start by apologising for my brief hiatus. If you follow me on Instagram or Snapchat you’ll know that I was busy eating my way through Istanbul, Berlin and Prague, but alas I have returned. A full vegan travel recap is of course forthcoming, so stay tuned!
In any case, on to the recipe du jour.
Even though it takes me about forever and a day, I do in fact respond to reader requests for recipes. Case in point, the vegan macaroni bechamel was one such recipe – and so is today’s.
As a seasoned vegan (forgive the pun) pesto is one of those things I have learned not to even bother picking up at the supermarket. While I adore it (basil, garlic, nuts and olive oil – what’s not to love?), the store bought kind is almost never vegan-friendly, given that it usually contains some sort of cheese. That said, I have on occasion come across some vegan pesto, but the truth is more often than not it’s expensive, and sub-par.