• Whizz the nuts in a food processor until completely crushed.
• Add the avocado, rocket, basil leaves, lemon juice, olive oil, nutritional yeast / parmesan, and salt and pepper. Blend until smooth - you may need to add up to 4 tbsps of water to make it thinner consistency.
• Cook the pasta (according to the instructions of the pasta you are using)
• At the same time as the pasta is cooking chop and sauté the broccoli with garlic, and steam the broccoli and peas.
• Once the pasta and veg is cooked, stir in the pesto and serve.
• You should have at least 4 tbsp of pesto left for lunch the next day - throw it together with a plate of veggies!

Adaptations / tips:

• You can change the walnuts for any nuts you like, such as almonds, cashews and brazil nuts.
• You can swap the spinach for kale, rocket or lettuce.
• You can also freeze basil leaves - great for always having in the house! I find they freeze very well if you place then between two sheets of kitchen paper and then into a plastic sandwich bag.
• Add roasted squash and or grilled chicken with herbs, other green veg like spinach, pak choy. 
• If you make double the recipe you can either keep the extra and it is delicious with rice or eaten with roasted veg or with carrot sticks. 
• You can even freeze this - do note the colour changes because of the avocado but it still tastes the same.