Vegan pesto
An easy vegan pesto for pasta, sandwiches and jazzing up soups. It's full of goodness with almonds high in essential fats, fibre, anti-inflammatory garlic and plenty of vitamins.
Ingredients
- 25g/1oz fresh basil leaves
- 25g/1oz spinach, watercress and/or rocket
- 25g/1oz skin-on almonds, roughly chopped
- ½ garlic clove, peeled
- 1 tsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- ½ tsp flaked sea salt
- freshly ground black pepper
Method
Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch.
Adjust the seasoning to taste. Use immediately or store in the fridge for up to a week.
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