Quick, fresh, vegan pesto to add to pretty much anything!
- 2 handfuls basil leaves
- 1 handful pecan nuts
- 1 clove garlic (peeled)
- 1 tsp salt
- 1 big glug rapeseed oil (or any tasty oil)
- Chop everything in mini chopper (or pulse in a blender)
- That’s it.
- Keeps in fridge for a few days. Or freeze it.
I used up all the end of season basil for this. Flowers and all!