Bethany's Vegan Kitchen

This is an easy pesto that you can make in just a few minutes. It’s perfect for spreading on sandwiches, as a dip for veggies, or a sauce for spaghetti

Yield; Roughly 230g of pesto Prep time; 5 minutes

You’ll need;

1. 100g rocket (arugula)
2. Two cloves of garlic, chopped
3. 50ml oil
4. 30g pine nuts
5. One teaspoon of dried basil
6. Two teaspoons of lemon juice

Method;

• Just put everything into a jug and blend it until it’s smooth. You can also use a food processor
• Season to taste with salt, and then it’s ready to use. It’s really lovely with pasta, it makes for a quick and easy meal

Storing Pesto

I live with my partner, who doesn’t care for pesto. So as it’s only me eating it, it tends to go mouldy before I’ve finished it. To stop this from happening I store pesto in an ice cube tray in the freezer, then defrost a few cubes as needed (it freezes very well)

This way it won’t go off, and you can cut down on food waste. I also do this with other things, like fresh lemon juice for example

When you want to use the pesto, just thaw it in the fridge and use it the next day