Refreshing taste from the classic pine nut pesto, this is ideal for a summer salad, on toasted sourdough or as a dip !
2 spoons of Almond coco
2-3 Handful of rocket
4 spoons olive oil
2 spoons nutritional yeast
1 pinch of salt/pepper
1 garlic clove, crushed.
1 handful of basil leave (optional)
1/4 lemon juice
Put all the ingredients in a blender with 2-3 spoons of water and mix while adding water or olive oil until desired consistency (I like it liquid but you do you !).
Keeps well for 1-2 days in the fridge.