AVOCADO AND ROCKET PESTO - NUBODY
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December 12, 2016

This recipe is gluten free, vegan and oil-free. Makes 1 small jar.

INGREDIENTS

  • 1 cup rocket
  • 1 cup basil leaves
  • Juice 1/2 lemon or lime
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 ripe avocado
  • 1/4 cup toasted pine nuts*
  • 1/4 cup vegetable stock or water

*To toast the pine nuts simply heat a fry pan over medium heat and dry roast for 5 - 10 minutes, stirring often, until just golden.

METHOD

  1. Add rocket and basil leaves to a food processor and process a couple of minutes until the leaves are finely chopped and starting to break down.
  2. Add all remaining ingredients and process until smooth.
  3. Thin sauce out with more water or stock if desired.
  4. Stir through fresh pasta, spread on toast, toss through roast vegetables for an easy side dish or serve with spiralised zucchini noodles for a lighter option.

Recipe by Tamika Woods from Sproutly Stories

Sproutly Stories Instagram →