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Make this lovely vegan pesto oil to add to pizza, salads and just about anything! It will keep in the fridge for up to a week.

  • Prep: 15 mins
  • Difficulty: easy
  • Serves: 4
  • 100g pine nuts
  • 1 large bunch of basil
  • ½ small retail pack of rocket 
  • 500 ml olive oil
  • 20g icing sugar
  • 5 garlic cloves
  • Juice of 1 lemon
  • ½  tsp salt 
  • ½  tsp freshly milled black pepper

Step 1. Add the pine nuts to a small pan and gently dry fry over a low heat for 3-4 mins until they turn golden brown. Tip them out into a cold dish (or they will keep cooking and browning) and then allow them to cool. 

Step 2. Fill a large bowl or pan with icy cold water. 

Step 3. Boil the kettle, place the basil and the rocket into a medium sized bowl and pour the boiling water over the herbs, just until they are submerged. Count to 10 and then pour the herbs into a colander over the sink and then dunk the blanched herbs into the ice cold water. Once cold, drain and pat dry with kitchen paper.

Step 4. Blitz the pine nuts with the oil, icing sugar, garlic and the blanched herbs in a food processor, squeezing in the lemon juice as you go until smooth. Season to taste. 

Step 5. Pour the pesto oil into a big jar or bottle. 

This recipe will keep stored in the fridge for up to a week and will stay super vibrant green because of the blanched herbs! 

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