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
Ingredients
- 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
Method
- Combine all ingredients in a blender and blitz until smooth
- Store in the fridge in a jar for up to 1 week
