Vegan basil and rocket pesto
20 Mar 2025
Prep Time
5 minutes
Total Time
5 minutes
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.
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
- 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.
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Categories
- Meal Type: - Appetizer - Everyday - Quick & Easy - Sauces
- Cuisines: - Italian
- Occasions: - Parties
- Ingredients: - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Sugar Free - Vegan
- Skill Levels: - Easy
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