homemade rocket pesto //vegan
This raw pesto is made in less than 5 minutes and much more aromatic than store-bought. Just watch out for really fresh rocket and good olive oil.
I like to eat it with courgette noodles (spiralized courgette) or use it as a dip for roasted vegetables.
2 handfuls of fresh rocket leaves
1-2 garlic cloves, chopped
2 tablespoons cold-pressed olive oil + more to taste
1/4 teaspoon sea salt
fresh chili or pepper to taste
Wash the rocket leaves and dry them with a kitchen towel.
Put all ingredients in a food processor and blend until you get a chunky paste. If necessary, add a little more olive oil to thin.
Adjust salt and chili to taste.
Store in a clean glass container in the fridge for up to 2-3 days.