Rocket pesto makes your pesto a little bit different, you can spread it on a toast, toss it on freshly cooked spaghetti, serve it as dip…or even use it as salad dressing! 🙂
1 cup of fresh basil
100g Rocket Leaves
1 cup basil leaves
1 tsp apple cider vinegar
1 tsp maple syrup (optional, I used it because my rocket was a bit too strong)
150ml olive oil
1 tsp salt
1/2 clove garlic
2 tbsp nutritional yeast
If you use a food processor, like me, combine all the ingredients and process until a smooth paste is formed.
Spoon into a jar and refrigerate for at least 1 hour before serving.