Vegan rocket pesto

59
3
Prep Time
Cook Time
Total Time
Servings
15
0
15
1
Difficulty

macronutrients

7
protein
fats
cals per serving
Carbs
6
16
118

Why This one

a few words from me

This is a completely vegetable recipe, without Parmesan or pecorino. Four ingredients for an appetizing pesto, also suitable for those intolerant to dairy products. Only rocket, garlic, almonds and oil. A quick, simple rocket pesto, suitable for seasoning first courses such as ravioli, pasta, but not only. Try the rocket pesto also on rice salads or cereals.

WHAT YOU’LL NEED

INGREDIENTS

50 g organic fresh rocket leaves
a clove of garlic
100 g organic extra virgin olive oil
30 g of almonds
a pinch of salt to taste

THE how to make

INstructions

1. Wash and dry the rocket in the centrifuge for the salad and then pat it well with a paper towel
2. Peel the garlic and remove the internal sprout.
3. If you have time, put the mug of the immersion blender in the refrigerator.
4. Put the almonds and garlic in the jug, salt and blend until pulverised, add the leaves and a little oil, blend, and continue with the oil until you have a nice smooth cream.
5. A jar covered with oil can be kept in the refrigerator for a few days.

Vegan rocket pesto

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