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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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Put the basil leaves, wild rocket, nuts and garlic in a small food 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.