Rocket Pesto | Dairy-Free |
This rocket pesto is a fantastic way to use up an abundance of rocket in your garden. Using walnuts and almonds instead of pinenuts, keeps the costs down and nutritional value high. If you don't have rocket, swap out with spinach or basil when it's in season. It's fantastic on a nibbles platter, as a spread in a sandwich to spice it up or to accompany any meat.
Author: Wick Nixon
Serves: 1 cup
- ¼ c walnuts
- ¼ c almonds
- juice and rind of one lemon
- 1 ½ - 2 c rocket leaves, washed and excess water drained off (use spinach or basil if rocket not available)
- 2 gloves garlic
- 2-3 T olive oil
- a good grinding of salt and pepper
- 2 T nutritional yeast flakes, optional
- 1 red chilli, roughly chopped, optional
- To make the rocket pesto, lightly toast the walnuts and almonds together in a dry pan over a low to medium heat, tossing several times during cooking. Allow to cool.
- Place everything into a food processor and process until smooth. Scrape down the sides with a spatula and process again, until it’s evenly combined. If the rocket pesto looks too thick, add some cold water until it reaches the desired consistency.
- Transfer into a jar or airtight container and store in the fridge, will last for about a week in the fridge (but I’m sure it will be gone faster!). Use on a platter to go with grainy crackers or veggie sticks, serve along side any meat or in a sandwich to give it that extra kick!
For other delicious recipes that the whole family will enjoy including breakfast, lunch, dinner, snacks or sweet treats, head to the RECIPES section.
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