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Vegan rocket pesto recipe

Vegan rocket pesto recipe


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Made with rocket leaves, olive oil, pine nuts and nutritional yeast, this quick and easy vegan pesto has a simple twist on the traditional pesto Genovese. Stir through warm pasta for a delicious vegan meal.

6 people made this

IngredientsServes: 6

  • 80g fresh rocket leaves
  • 160ml olive oil
  • 35g pine nuts
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

MethodPrep:5min ›Ready in:5min

  1. Combine rocket, olive oil, pine nuts, nutritional yeast, garlic, lemon juice, salt and black pepper in the bowl of a food processor; pulse until smooth.

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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


There are many ways to serve pesto and here are a few of them:

  • stirred through pasta
  • as a pizza sauce
  • spread on cooked meats and fish
  • on flatbreads
  • as a dip
  • spread for toast
  • dressing for a salad

Substitute it for the cream pasta sauce in the Smoked Salmon Spaghetti for an easy weeknight dinner!

Add a little bacon and whip up the Bacon Pesto Pasta for something different.

Once you make it and store it in the fridge, you will find you want to spread it on EVERYTHING!


Rocket Pesto Gnocchi

Ben, So Vegan Gnocchi is one of the most satisfying things to cook at home. Rolling the slightly sticky dough between our hands, then shaping&hellip Print This

Ingredients

  • 400g / 14.1oz potato
  • 3 tbsp pine nuts
  • 4 tbsp nutritional yeast
  • 1/2 tsp dried sage
  • salt and pepper
  • 140g / 5oz plain flour, plus extra for dusting
  • 2 garlic cloves
  • handful of rocket
  • handful of basil
  • 2 tbsp extra virgin olive oil
  • 1 lemon
  • salt and pepper
  • vegan spread
  • 150g / 5.3oz cherry tomatoes
  • handful of mixed leaves

Vegan Rocket Pesto

Rocket pesto has a more peppery flavour than the traditional basil and are a great way of using up what's in your fridge. Recipe by Jack McNulty.

Ingredients List for people
  • 1 bunch arugula (fresh, coarsely chopped)
  • 0.5 cup fresh basil
  • 2 cloves garlic (chopped)
  • 50 grams pine nuts
  • 0.5 cup (125ml) extra virgin olive oil (use good quality olive oil)
Instructions
  1. Place the rocket, basil, garlic, and pine nuts in the bowl of a food processor and process until finely chopped. With the motor running, add the olive oil in a thin, steady stream and process until well combined. Season to taste.
  2. If you have a mortar and pestle, go for it. Use instead of food processor - great exercise!

Place any leftover pesto in a small glass jar. Drizzle extra virgin olive oil on top to seal pesto from air. Store in fridge for maximum of three days. This recipe uses rocket and some basil. It can also be used to make just basil pesto. Just substitute more fresh basil leaves for rocket. Add salt and pepper to taste.


Vegan Rocket Pesto with Tagliatelle by Mandy at ‘Cook Veggielicious’ #FeatureMyFoodFridays

We all love pasta at home and would happily eat it two or three times a week. It’s quick and easy to put together a tasty dish, and it’s always a hit with my children. My four are big fans of pesto pasta, so I’m pretty sure they will be keen on my friend Mandy’s Vegan Rocket Pesto with Tagliatelle.

Mandy and I spent a long weekend with friends in France a couple of months ago, relaxing, practising pilates and eating a lot of moreish yet healthy food. It was heaven!

Mandy has been sharing kids’ recipes on ‘Sneaky Veg‘ for years (check those cute Veggie Halloween Mummy Sausages) and she also writes ‘Cook Veggielicious,’ a fab vegan recipe resource where you can find recipes like Mandy’s Vegan Christmas Cake or even round-ups of fab recipes like this selection of 20 vegan pasta recipes.

Tell us a bit about you.

My name is Mandy Mazliah and I’m a mum of three from South London. I’ve been blogging over at Sneaky Veg since 2013 sharing fruit and veg recipes for kids. I went vegan in January 2018 and started a new blog, Cook Veggielicious. When I’m not blogging I love a good book, yoga and I’m trying my best to run regularly too.

What kind of recipes do you cook most?

I cook a lot of international food. I find a lot of inspiration for vegan recipes in Asian, African and middle eastern cooking. On a typical week I’ll make a noodle dish, a stir fry, a curry and a pasta dish. We almost always have homemade pizza on a Wednesday too. I get the kids involved in rolling out the dough and putting on their toppings and they love it.

Is there any food you wouldn’t try unless your life depended on it?

My father-in-law is from Argentina and over there you often get a plate of BBQd meat called a parillada which includes internal organs and intestines. The intestines look particularly disgusting and I just can’t imagine that I’d be able to eat them without gagging!

Can you share a fond memory about food?

I had to think about this one for ages – I have so many! Arriving in India in 2008 halfway through a year’s backpacking and being able to eat incredible vegetarian food everywhere I went after six months in south America (I ate a lot of omelettes) was a wonderful feeling. But a more recent fond memory was just the other day when I made pea and mint risotto and turned some of it into arancini. My eight year old (an extremely picky eater and the inspiration behind Sneaky Veg) tucked in, declared them delicious and even ate all the peas. If you have a picky child you’ll understand the joy this caused me.

What is your favourite way to share your recipes?

I really love Instagram. I have “met” a lovely community of people, mostly mums sharing food, through Instagram and I’ve even met some of them in real life.

Could you share a couple of tips that make your life easier when you’re cooking?

This might sound silly but if you’re following a recipe read the whole thing to the end before you start. Sometimes things take longer than you expect! And getting all your chopping and prep ready beforehand will also help you out. I’m actually terrible at doing that but when I do manage it things always go smoother!

With no further ado, here is Mandy’s Vegan Rocket Pesto with Tagliatelle.


Rocket and Walnut Pesto

L ast week we crawled out from under our precious rock to join a Vegan potluck just down the road in Skerries Harbour! One of the things we brought was a big bowl of Whole Wheat Fusilli, Olives, and Cherry Tomatoes covered in a fresh batch of pesto.

It was great meeting a group of nearby like-minded individuals, and getting to sample everyone’s creations.

There was a request for my pesto recipe so I thought I would share it here!

I always prefer to make my own. It’s so fast and easy to throw together, and it tastes much better from fresh ingredients than it does from the jar. It also gives you complete control, and there are a lot of different directions you can go with a pesto.

Of course a traditional pesto is made with Basil Leaves and Pine Nuts … and it’s absolutely beautiful, I can’t fault it! But if you want to be creative, you can use any green or combination of greens plus any nut you prefer in place of the pine nuts.

When I don’t have pine nuts or mountains of basil on hand I often make this Rocket and Walnut variation. Just make sure when you are using 100% Rocket that the leaves are young and fresh… if they are on the bitter side I’d suggest using 50/50 with Basil, Spinach or another mild green.


Rocket & Walnut Pesto

  • Servings: 300 ml
  • Time: 5 minutes
  • Difficulty: easy peasy

Ingredients

  • 110g Rocket, washed
  • 25g Walnuts
  • 4 Cloves of Garlic
  • 5g Nutritional Yeast (optional)
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • pinch of Red Pepper Flakes

Directions

This recipe is ridiculously easy. The only key here is having a good blender.


Chunky Rocket, Olive & Cashew Pesto Dip

This is one of those creations that doesn't really know what it is. It's part dip, part pesto and all delicious. Use this Chunky Rocket, Olive & Cashew Pesto as a dip, scoop it into pasta or spread it on your crackers.

I love a good dip (I mean, if you see how many recipes we have just for hummus, you'll understand!!) They're easy to make & if you don't load them with oil, a great healthy way to add in extra veggies and/or protein to your snacking and meals.

Dips & pestos are also a brilliant way to use up a bunch of herbs that you have lying around.

In my case, I had a very large quantity of rocket (arugula to my US friends) that was growing in my garden that was about to bolt. Once rocket bolts (goes to flower, then seed) it becomes quite tough & bitter, which isn't ideal. I did let some go to seed last year & loads of little baby rocket plants have popped up all over the garden. (yay! Free food) So I pulled the nearly ready to bolt adult rocket up & made this pesto dip!

So why is it chunky? And why the olives? Well, it's chunky because I wanted some texture! And the olives add a lovely additional tang & saltiness to the dip & because I love olives. Obviously. If you don't have any to hand, leave them out. You could also substitute other nuts if you like. Walnuts or pinenuts would be nice. Maybe not peanuts, on the other hand, they might be. If you try it with them, do let us know!

In the meantime, this Rocket, Oliver & Cashew Pesto Dip is super versatile. I know, because the amount of rocket I had made an ENORMOUS batch of it. So I spread it on crackers, put it in a sandwich & even just scooped it up with corn chips. Oh- and obviously, also swirled into some pasta. Because pasta is life.


Rocket & Walnut Pesto Recipe

PESTO WITH A TWIST!

With pesto, the possibilities are endless. By switching up the herbs and nuts, a multitude of unique flavour combinations can be created. Our rocket and walnut pesto is no exception. Enjoy the peppery notes in your favourite pasta, as a spread on a sandwich or even as a base to a dressing. With a handy food processor, it’s crazily easy to make, store and enjoy…

The sharpness of the walnut is the perfect foil for the savory rocket. This is another pesto classic worthy of a space in your pantry (and in your pasta).

Rocket & Walnut Pesto

I f you’re feeling bored with traditional Basil Pesto, there’s no reason not to mix things up a little. This recipe has all the tastes and textures you love, but with a more savoury, even slightly bitter, flavour profile – perfect for the refined pesto palette. Some points to note

  • Rocket has many health benefits, including
  • Jazz up your pesto easily by switching basil for rocket
  • Easily sourced ingredients and quick to make

ROCKET HEALTH BENEFITS

Rocket is high in fiber, antioxidants and glucosinolates, which may reduce the risk of lung, prostate, breast and pancreatic cancer. Furthermore, chlorophyll, in abundance in its dark green leaves, is effective at blocking carcinogens. Rocket is packed with calcium and vitamin K. The latter acts as both a modifier of bone matrix proteins and improves calcium absorption. Thus, rocket promotes bone health and has properties to prevent osteoporosis. Additionally, the herb’s high content of various B vitamins, especially folates, protect brain cells from cognitive decline associated with aging.

Health Benefits of Rocket

ROCKET & WALNUT PESTO PROCESS

Start by washing the rocket (or arugula). Compress it into 3 cups to ensure an intensely herby mixture. Place the leaves into a food processor, along with ½ cup vegetarian or vegan parmesan cheese, 3 cloves of garlic and 1/3 cup nuts. Walnuts (or pecans as a substitute) are used in this recipe. Their rich, buttery texture, and slightly bitter aftertaste, perfectly complements the pepperiness of the rocket. Once all the ingredients are added to the processor, pulse them a few times until they’re finely chopped. The outcome should be a coarse, crumbly mixture.

If you don’t have a food processor, the pesto can be made how it was made traditionally – in a pestle and mortar. Finely chopping the ingredients with a knife or mezzaluna and combining it in a bowl also works just fine.

Arugula & Walnut Pesto The Pesto Process

O nce the ingredients have been chopped and roughly combined, the olive oil is added. Setting the processor to a slow setting, ½ cup olive oil can be slowly poured in a steady stream until it is blended into the mixture. Add salt and pepper to taste, giving the pesto given a final mix. It is now ready to serve and enjoy…

PLATE THAT PESTO

Once the rocket and walnut pesto is ready, it can be served how it’s traditionally served, over pasta. We mixed in some fresh rocket leaves and goats cheese or vegan feta. Top off the pasta with a drizzle of olive oil and a final sprinkling of small walnuts pieces. Be sure to store any leftovers (if they are any) in an airtight container and place in the refrigerator. Best served within 2 days, but it will stay fresh for up to 5 days. To preserve it longer, add in a few spoons of lemon juice and/or store in the freezer for later use.

Tuck In and Enjoy!

The beautiful thing about pesto is how versatile it is. Besides being served over spaghetti or linguine, it can be stuffed with ricottainto ravioli or layered with roasted mushrooms in a vegetarian lasagna. Rocket pesto can be used as a dip, sauce or marinade. It can also act as the base for a zesty salad dressing or vinigrette. We also love it drizzled over our morning breakfast – think baby roasted tomatoes, mushrooms and eggs. Whatever the accompaniment, this rocket and walnut pesto will surely make it even better!


15 minute recipe: pasta with aubergine pesto

I am always looking for ways to incorporate aubergine as I love their flavour. This pasta is a great example of how easy cooking with aubergines can be. And you can also find all ingredients in your local supermarket. Healthy and delicious doesn't mean you have to go through a big hassle.

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INGREDIENTS (3 portions):

  • 1 medium size aubergine (eggplant)
  • 1/2 a large onion or 1 small onion
  • 1 heaped tsp minced garlic
  • 2 large ripe tomatoes (best organic & full of flavour)
  • 1/2 a cup of cashew nuts (or two handful)
  • 1 tbsp lemon juice
  • 1 tsp salt
  • Some pepper
  • Pasta of your choice

Make cooking easier with my ingredient converter: Click to open

Boil your chosen pasta for the time required.

Cut aubergine into smallish cubes and sauté in a pan with some oil (aubergines are quite oil-thirsty so you might have to add a bit more than you would normally). Finely chop up the onion and some garlic and add to the pan as well. Sauté for about 7-10 minutes until the aubergine is very soft and falling apart.

I put the contents of the pan on a plate with some kitchen towel on it to absorb some of the oil.

Then add the sautéd aubergine, garlic and onion into a blender, add 2 roughly chopped tomatoes, 1/2 cup of cashew nuts, 1 tsp of salt, 1 tbsp of lemon juice, a dash of pepper and blend until you get a smooth pesto. I had to a a tiny bit of water to make it blend better (don't overdo it as it will become too watery otherwise).



Comments:

  1. Macbain

    A win-win :)

  2. Simeon

    And do you understand?

  3. Jedadiah

    It is necessary to try all

  4. Brodrik

    Strangely like this



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