I didn’t have everything at home so I altered the recipe a bit. I used sunflower seeds instead of pine nuts and lime instead of lemon. It still tasted really good though.

I've always tried adding silken tofu to my pesto recipes, but haven't yet been able to do it without watering down the taste of the pesto. This recipe came almost perfecty close to leaving the strength of the pesto unchanged whilst adding a rich creaminess! I think I personally will add more like half a cup of pine nuts and a few extra cloves of garlic next time, but I'll definitely make it again - so good even my non-vegan mum admitted the sauce was delicious!