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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.