Vegan basil and rocket pesto

Published on 20 Mar 2025 | In Italian | By Wholeness |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:00 Minutes
- Difficulty Level

Background

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.

Recipe Rating

(4 /5)
(0 Rating)

Combination, Dairy Free, Egg Free, Gluten Free, Sugar Free, Vegan

The Recipe

Ingredients

1 handful fresh basil, leaves only
1 handful wild rocket
1 large clove of garlic (or 2 small)
2 Tbsp pine nuts
1 Tbsp chopped walnuts (optional)
3 Tbsp olive oil
Juice of ½ lemon
2 Tbsp grated plant-based cheese alternative or Nutritional yeast
Pinch of salt

Instructions

1. Put the basil leaves, wild rocket, nuts and garlic in a small fodd processor.
2. Add the oil and whiz for a few seconds.
3. Add the lemon juice and whiz again.
4. Add the grated cheese alternative or Nutritional yeast.
5. Season with salt and pepper, then whiz again, until you get a slightly textured paste.