Vegan Rocket Pesto

It’s always good to have pesto to hand. It can be stirred into pasta, drizzled over roast veggies, mixed with beans, used as a pizza base amongst many other things. I’ve found that often supermarket pesto contains a lot more oil than necessary, which is why I prefer to make it myself now. Thankfully, if you own a blender, it only takes a few minutes to make. I added rocket to my pesto to make it a little tangy and it tastes great!

Servings: 4



  • 30g cashews, soaked in boiling water for at least an hour
  • 1 heaped handful of spinach (approx 50g)
  • 1 heaped handful of rocket (approx 30g)
  • 1 handful of basil leaves
  • Juice of 1/2 lemon (1 tbsp)
  • 15ml olive oil
  • 15ml oat milk
  • 10g pine nuts
  • 3 garlic cloves
  • 20g nutritional yeast


  1. Combine all ingredients in a blender and blitz until smooth
  2. Store in the fridge in a jar for up to 1 week


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