Bag of wild rocket, land cress, spinach or any soft green leaf, rinsed (about 70-100g)
35-40g nuts of your choice – walnuts work well, or a add a few almonds. If you use cashews you can leave out the parmesan as they add a creamy flavour.
2 cloves garlic, peeled
1 tbs nutritional yeast flakes (or small handful of grated Parmesan)
70-80ml cup extra virgin olive oil
salt and pepper to taste
Lemon zest (optional)
Place the green leaves in a blender, add a dash of olive oil and then whizz it a bit. Next add the garlic, then pulse for 10-20 seconds; next, add the nuts and pulse a few times depending on how coarse (or fine) you like the pesto. Keep the blender running and add the rest of the olive oil in a stream, a bit at a time, til you have a nice smooth pesto consistency paste. Add the parmesan or yeast last. Taste and add salt and pepper to taste. Serve with spaghetti, a grating of lemon zest will lift the flavours and a garnish of rocket will keep your plate pretty. If you don’t use all of the pesto, store it in a glass jar in the fridge, covering it with a thin layer of extra virgin olive oil.