This vegan pesto is bursting with flavor from fresh rocket leaves and creamy cashews. It's perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. Plus, it's packed with nutrients and plant-based protein!
Ingredients: 2 cups fresh rocket leaves. 1/2 cup raw cashews. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/4 cup olive oil. Juice of 1 lemon. Salt and pepper to taste.
Instructions: In a food processor, combine rocket leaves, cashews, garlic, and nutritional yeast. Pulse until coarsely chopped. With the food processor running, slowly add olive oil and lemon juice until smooth. Season with salt and pepper to taste. Transfer to a jar or container and store in the refrigerator.
Prep Time: 10 minutes
Cook Time: 0 minutes
Emyo
