Rocket & Basil Pesto Recipe

I know basil pesto is a pantry staple that most of us probably have a jar of at home, but I wanted to make this rocket and basil pesto as I thought the added pepperiness would be a great addition to your spring/ summer menu.  

This recipe contains all of the classics you’d find in a traditional pesto recipe from olive oil to pine nuts and only takes 5 minutes to make. The only slightly tricker to find ingredient (depending on where you are) is the vegan parmesan, so overall a very simple dish.  

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Nutritional Information  

I’ve said this before and will probably repeat this a million times more, but I hate calculating serving sizes for things like pesto. How much you need will vary massively depending on whether you’re coating a whole bowl of pasta or spreading a little on the inside of a wrap, but the following information is based on 8 servings per recipe, with a serving being approximately 1 tbsp.  

Each serving contains 186 calories and 2g of protein and half a gram of fibre. Obviously, as a side/ sauce, this dish doesn’t contain a huge amount of vitamins and minerals, but each serving contains an eighth of your daily recommended vitamin E from the pine nuts and olive oil.  

Ingredient Choices and Substitutions   

For the vegan parmesan, I used the Pimp My Salad cashew parm, which isn’t really like a parmesan texture. It’s cashew and nutritional yeast based so it’s a drier texture. You can use a more traditional parmesan alternative and it will be equally delicious, but your end results will look slightly different from the pictures in this post.   

How to store and does it keep?  

Keep in an airtight container in the fridge. This isn’t a particularly large batch, so depending on the dish you’re making you shouldn’t have too much in the way of leftovers. But any leftovers will keep in the fridge for up to a week.  

Rocket & Basil Pesto Recipe  

A vegan version of a classic pesto recipe with the sharp pepperiness of rocket, a perfect spring recipe.  

This recipe is gluten free, dairy free, soy free and vegan. It does contain nuts.  

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Rocket & Basil Pesto Recipe

A vegan version of a classic pesto recipe with the sharp pepperiness of rocket, a perfect spring recipe.

Course Sauces

Cuisine Italian

Keyword Rocket & Basil Pesto

Prep Time 10 minutes

Total Time 10 minutes

Servings 8

Calories 186 kcal

Ingredients

• 70 g fresh rocket
• 25 g fresh basil
• ½ cup olive oil
• 50 g pine nuts
• 35 g vegan parmesan see ingredient choices above
• 3 cloves garlic

Instructions

1. Add all ingredients to a food processor and pulse until fully combined with no visible lumps/ large pieces of any ingredients.

Serve and enjoy!

Until tomorrow, 

Sophie 

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