Recipe - Vegan Pesto
Provided you have a blender/mixer of some sort, this is a super easy recipe. Throw everything in, press your button, and, hey pesto! Oh no. Terrible. Terrible pun. Hand in face emoji. But yes, pesto (of all varieties) really is that simple.
This recipe will work as a sauce, delicious dip or dressing (just thin it down a bit with some extra water/olive oil/lemon juice until it reaches your desired 'dressing' consistency).
When it comes to the greens - feel free to sub in whatever you fancy - kale/spinach/basil/rocket etc. The same applies with the nuts. Brazils will give an earthier base, cashews creamy, pine - your classic Italian pesto. If classic is what you're after, then keep the ground almonds and definitely try and get your hands on some nutritional yeast; it's these that echo that parmesan-y-ness. If you're not fussed - half a cup of some other sort of nut will do!
1 handful of basil
1 handful of spinach
1 handful of rocket
1 cup of nuts
1/2 cup of ground almonds
3 tbsp of olive oil
Juice of 1-2 lemons (to taste)
1/4-1/2 cup of water (until desired consistency is reached)
Pinch of salt (to taste)
1 tbsp of nutritional yeast (optional)
Remove the basil leaves from their stalks and juice your lemon. Place everything in your food processor and whizz until blended! We'll resist the pun this time...