Count Down

Action 25. Try out a new vegan recipe or have a go at this recipe for vegan pesto.

Vegan Pesto

In a food processor grind 50g of almonds till coarsely chopped.

Add to the processor 1 or 2 cloves of garlic, the juice of 2 lemons and 100ml of olive oil.  

Add 500ml of green leaves such as rocket, nasturtium leaves or basil – or a mix of such peppery tasting leaves. (If the leaves are torn into smaller pieces it will enable the mixture to process more easily).

Blitz everything until it is a thick paste. 

You can add more oil and lemon juice if you want a slacker paste. 

If you are not using the pesto immediately, store in a covered jar in the fridge.

Author: Judith Russenberger

Environmentalist and theologian, with husband and three grown up children plus one cat, living in London SW14. I enjoy running and drinking coffee - ideally with a friend or a book.

One thought on “Count Down”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s