Adaptable Vegan Pesto: how to make any vegan pesto choosing your herb, nut, citrus and oil of choice!
50g/1.75oz one of: almonds, pine nuts, cashews, walnuts or pistachios
100g/3.5oz/2-3 tightly packed cups one of: basil, parsely, rocket (arugula), baby spinach or mint leaves*
45ml/3 tbsp lemon or lime juice
1 medium clove garlic, crushed or finely chopped
1/4 tsp + more to taste fine salt
90ml / ⅓ cup extra-virgin olive oil or rapeseed (canola) oil