This vegan rocket pesto is super green, slightly peppery and really delicious. It is incredibly quick and easy to make and it makes a delicious dinner or lunch.
Rocket pesto is really easy to make, it only requires a blender, no cooking and it’s ready in no time. Perfect for pasta but can also be used as a spread or dip. It is very green and has a slight peppery taste, but it is not as strong as eating rocket alone. The combination of rocket, basil and nuts give it the perfect taste.
I very rarely buy store-bought pesto. Since I was a kid my mum would always make fresh basil pesto, and it’s so easy to make. There’s nothing wrong with store-bought pesto but I feel like it’s healthier to make it at home and you can also be so creative with it. I love experimenting with new recipes, adding different nuts and vegetables. I’ve been having this rocket pesto A LOT lately. It’s just so simple and so delicious!
This recipe is simple and requires basic ingredients. You can totally omit using nutritional yeast, it’s used instead of parmesan and gives it that slight cheesy taste.
For this vegan rocket pesto, you will need:
- Rocket
- Nuts
- Basil
- Olive oil
- Nutritional yeast (optional)
- Salt
- Cherry tomatoes
- 1 tsp garlic
- 1/2 tbsp olive oil
- some water
Step by step Instructions
Making pesto might be easier thank you think! If you have a blender, food processor or hand blender you’ll be able to make a delicious jar of it in just a few minutes!
- Blend all ingredients in a blender. add some water if necessary.
- Boil pasta according to package instructions, when ready keep aside some pasta water.
- In the meantime sautè garlic in a little olive oil and add cherry tomatoes, let cook until soft, adding water if necessary.
- Drain the pasta in a bowl, add pesto and some pasta water. Mix to combine, sprinkle some chopped hazelnuts on top and enjoy!
How long does homemade pesto last?
It’s best when eaten fresh or in the same day but it lasts up to 2/3 days in the fridge in a sealed container or jar. To make it last longer, you can flatten the top once on the container, then pour a thin layer of olive oil, it will last for a week.
More vegan pasta recipes:
Substitutions
- For a nut-free version, substitute nuts for seeds (sunflower or pumpkin seeds)
- You can use any type of pasta
- Any type of nuts will work: think walnuts, cashews, almonds, etc
Did you make this recipe?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Easy and Vegan Rocket Pesto | With cherry tomatoes
Linguine with homemade vegan rocket pesto
Ingredients
- 4 servings of pasta, 400 g (I used linguine)
- 100 g rocket
- 80 g mixed walnuts and hazelnuts
- 6/7 basil leaves
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- a pinch of salt
- pasta water while blending if necessary
- chopped hazelnuts for topping
Instructions
- Blend all ingredients in a blender. add some water if necessary.
- Boil pasta according to package instructions, when ready keep aside some pasta water.
- In the meantime sautè garlic in a little olive oil and add cherry tomatoes, let cook until soft, adding water if necessary.
- Drain the pasta in a bowl, add pesto and some pasta water. Mix to combine, sprinkle some chopped hazelnuts on top and enjoy!
Video
Nutrition
3 replies on “Easy and Vegan Rocket (Arugula) Pesto | With cherry tomatoes”
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