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