This pesto is fully vegan, tastes super fresh and takes about 5 minutes to put together. Use is as you normally use pesto, with pasta, sandwiches, stirred though soup etc. This is a good way to use up salad leaves going a bit wilted in the fridge and make them last a little longer.
Makes a 500 g jar and stored in the fridge for about a week.
Ingredients:
1 packet rocket, roughly torn
1 whole bunch parsley, roughly torn
2 garlic cloves, grated
1 large handful pecan nuts, roughly chopped
3 tbsp pumpkin seeds
2 tbsp nutritional yeast
Grated rind and juice of 1 lemon
3/4 cup olive oil
Salt and pepper, to taste
Method:
Simply put all the ingredients into a blender and wizz into a smooth paste. That's it! Decant into a jar and store in the fridge.
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