Vegan and delicious. This pesto is super quick and easy to make and is great mixed with pasta, courgetti or served on the side of grilled vegetables.
Makes one small jar
70g artichoke (from a jar of antipasti)
20g oil (from a jar of antipasti)
2 large handfuls of fresh mint leaves picked
1 clove garlic, de-skinned
Splash of lemon juice
Pinch of Himalayan salt
1 large handful of rocket
More oil to blend
-Combine all ingredients into a food processor and blend on high for a minute. Stop the blender and scoop any bits on the side down into the bottom and blend again.
Serve with pasta, courgetti, grilled veg or spread on sandwiches.