Made with rocket leaves, olive oil, pine nuts and nutritional yeast, this quick and easy vegan pesto has a simple twist on the traditional pesto Genovese. Stir through warm pasta for a delicious vegan meal.
7 people made this
80g fresh rocket leaves
160ml olive oil
35g pine nuts
2 tablespoons nutritional yeast
2 cloves garlic
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Method Prep:5min › Ready in:5min
Combine rocket, olive oil, pine nuts, nutritional yeast, garlic, lemon juice, salt and black pepper in the bowl of a food processor; pulse until smooth.