Vegan basil and rocket pesto
This vegan basil and rocket pesto is a staple for those who follow a plant-based or dairy-free diet. It’s super easy to make and can be stored for 3 day in the fridge or spoon it in an ice cube tray and store in the freezer. It can be used for many recipes and dishes – add it to soups, stews, salads, grilled veggies and pasta sauces; make puff pastry twists &pinwheels with it, use it as pizza sauce or as nibble topping or just simply serve it with cooked pasta, couscous or bulgar.
Ingredients
Method
- Put the basil leaves, wild rocket, nuts and garlic in a small food processor.
- Add the oil and whiz for a few seconds.
- Add the lemon juice and whiz again.
- Add the grated cheese alternative or Nutritional yeast.
- Season with salt and pepper, then whiz again, until you get a slightly textured paste.