This vegan brazil nut pesto is a healthy, vegan take on a classic sauce. It is a nutrient dense version packed with heart healthy minerals and vitamins. The walnuts add a nutty creaminess but let the basil be the star the show.
- 1 1/2 cups brazil nuts
- 1 handful fresh basil
- 2 handfuls rocket
- Juice 1 lemon
- 2 tsbp olive oil
- 2 tbsp watersalt & pepper to taste
Place all the ingredients into a food processor. Pulse for 5 minutes until a thick paste has formed. Loosen with olive oil and use as needed. Will keep in the fridge for 4 days.