Homemade Rocket Pesto (Arugula Pesto)
This Arugula / Rocket Pesto is nutrient rich with a delicious sweet and peppery taste. It’s perfect in pasta, as a dip or a dressing.
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Servings: 8 people
Calories: 162kcal
Equipment
- 1 Food processor
Ingredients
- 3 cups rocket / arugula (tightly packed cups)
- ½ cup continental / flat-leaf parsley (leaves only, tightly packed)
- ¾ cup nutritional yeast
- ½ cup olive oil
- ¼ cup cashews (see note 1)
- 1 tsp shiro / white miso
- 1 clove garlic
- ¼ tsp salt
Instructions
- Add all ingredients except the olive oil into a food processor.
- Now add in half the olive oil, put the lid on the food processor and pulse until a chunky sauce is formed.
- Take the lid off, scrape down the sides, then replace the lid and put the food processor on the slowest speed. Slowly drizzle in the remaining olive oil until it’s all incorporated.
- Pour the pesto out into a jar, drizzle the top with a little more olive oil then pop the lid on and keep in the fridge for up to one week.
- Serve mixed through pasta, dolloped onto sourdough or tossed through a salad.
Video
Notes
Note 1: Macadamias, almonds or pine nuts also work well with this pesto. Walnuts are another option, but they give the pesto a slightly more bitter, earthy flavour.
If the pesto is too thick for your liking drizzle in another tablespoon or two of olive oil and pulse again. If you’d prefer a less chunky sauce, you can blend the ingredients on high for one minute. This will make it a pourable consistency. After pulsing, you may find you need to scrape down the sides of the food processor to ensure no ingredients, like the rocket (arugula), remain whole.
Nutrition
Serving: 2tbsp | Calories: 162kcal | Carbohydrates: 4g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 106mg | Potassium: 161mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 495IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
