Rocket and almond pesto
Rocket and almond pesto combines the peppery flavours of arugula and spinach with toasted almonds for a vibrant and healthy sauce. Perfect for pasta, sandwiches, or as a dip, this easy blend is made in a food processor.
Cook time 0 min
Prep time 10 min
Ingredients:
5 cups arugula1/2 cup spinach
1/3 cup almonds
2 garlic cloves
1/2 cup olive oil
1/3 cup grated parmesan cheese
Rocket and almond pesto is a delightful and versatile sauce that can enhance a variety of dishes, from pastas to sandwiches. This vibrant twist on classic pesto uses peppery arugula and nutrient-rich spinach, combined with the nutty flavor of almonds for a delicious and healthy alternative.
Instructions:
- Wash and thoroughly dry the arugula and spinach.
- Peel the garlic cloves.
- In a small dry skillet over medium heat, toast the almonds for about 5-7 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat and let cool.
- In a food processor, combine the arugula, spinach, cooled almonds, and garlic cloves.
- Pulse a few times to chop and mix the greens and nuts.
- While the food processor is running, slowly pour in the olive oil. Blend until the mixture reaches a smooth consistency. You may need to stop and scrape down the sides a few times to ensure everything is well incorporated.
- Add the grated Parmesan cheese to the mixture in the food processor.
- Pulse a few more times until the cheese is fully mixed in and the pesto is smooth.
- Taste the pesto and add salt and pepper if desired. Blend again to mix.
- Transfer the pesto to a jar or an airtight container. If not using immediately, drizzle a thin layer of olive oil on top to preserve freshness.
- Store in the refrigerator for up to a week. The pesto can also be frozen for longer storage.
Rocket and almond pesto is a fresh and flavorful addition to your culinary repertoire. With its simple preparation and versatile use, it can elevate any dish to new heights. Remember to use high-quality, fresh ingredients and to adjust the seasoning according to your taste. Store any leftovers properly, and you'll have a delicious condiment ready to go for your meals throughout the week.
Rocket and almond pesto FAQ:
The rocket and almond pesto can be prepared in about 10-15 minutes. This includes time for gathering ingredients, toasting almonds, and blending everything together.
If you need a substitute for almonds, consider using walnuts, pine nuts, or even sunflower seeds, depending on your preference or dietary restrictions.
Store leftover pesto in an airtight container in the refrigerator for up to one week. To extend its shelf life, you can freeze it in ice cube trays for individual portions.
The pesto is ready when it has a smooth consistency without large chunks. You may need to scrape down the sides of the processor a couple of times to ensure even blending.
Yes, you can make a dairy-free version by omitting the Parmesan cheese. For added flavor, consider using nutritional yeast as a substitute.
Tips:
- Roast almonds: Roast the almonds in a dry pan over medium heat for a few minutes until they are golden brown. This enhances their flavor and gives the pesto a richer taste.
- Use fresh ingredients: To ensure the best flavor, use fresh arugula, spinach, and garlic. Avoid using wilted greens or pre-minced garlic.
- Blend in stages: Start by blending the garlic and nuts first to break them down, then gradually add the greens, and finally the olive oil and cheese. This ensures a smooth and well-incorporated pesto.
- Adjust consistency: If the pesto is too thick, add more olive oil or a splash of water to achieve your desired consistency. If it's too thin, add more greens or nuts.
- Taste and season: After blending, taste the pesto and adjust the seasoning as needed. You may want to add a pinch of salt or a squeeze of lemon juice for extra brightness.
- Store properly: Store the pesto in an airtight container in the refrigerator for up to a week. To prevent it from turning brown, pour a thin layer of olive oil on top before sealing.
Nutrition per serving
8 ServingsCalories 45kcal
Protein 2.45g
Carbohydrates 2.19g
Fiber 0.87g
Sugar 0.49g
Fat 18g
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