Bethany's Vegan Kitchen

This bright, vibrant pesto is packed full of flavour and incredibly simple to make. You can stir it through pasta or gnocchi, spread it onto sandwiches, or use it in place of pizza sauce. Anything you like! The rocket adds a lovely peppery flavour, which pairs well with the fresh basil and sweet hazelnut. This will make roughly 280g of pesto

You’ll need:

1. 130g rocket
2. 30g fresh basil
3. 40g toasted chopped hazelnuts
4. Two cloves of garlic, minced
5. Two tablespoons of oil
6. The juice of one lemon
7. 40g vegan parmesan cheese, I used Violife Prosociano
8. 25ml water
9. Salt to taste

Method;

• All you have to do is pop everything into a blender or food processor, and then blend until you achieve your desired texture. Some people like their pesto to be a little more chunky, some like it more smooth, so do whichever you prefer

I loved this stirred through some gnocchi, it’s also great inside a sandwich or cheese toastie

Storing Pesto; I find that this pesto will keep well in the fridge for a week. If you’d like to keep it for longer than a week, I would suggest storing it in an ice cube tray in the freezer. This way you can keep the pesto fresh, and simply defrost a few cubes as and when you need them