Vegan brazil nut pesto

1 1/2 cups brazil nuts
1 handful fresh basil
2 handfuls rocket
Juice 1 lemon
2 tsbp olive oil
2 tbsp water
salt & pepper to taste

Place all the ingredients into a food processor
Pulse for 5 minutes until a thick paste has formed
Loosen with olive oil and use as needed
Will keep in the fridge for 4 days