Simple and fast recipe for vegan rocket and pumpkin seed pesto

Author: Julia

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I love to cook and I love to eat! What I really don‘t like, is spending hours in the kitchen. Therefore I created a bunch of easy recipes, that can be prepared in less than ten minutes.

This pesto with rocket salad is one of my week time favorites. It tastes delicious, rich and nutty and goes very well with pasta or grilled veggies. Sometimes I eat it with bread or even top my homemade burger patties with it.rocket pesto

For the preparation I used pumpkin seed oil, that is a traditional ingredient from Austria. If you can not find any in your region, just substitute it with any other nutty and not too bitter oil.  Virgin olive oil, walnut oil or virgin sunflower oil do the job!

rocket pestoIf you want, add some fresh garlic to the mix. This step is optional, since a) the pesto tastes great without garlic b) maybe you want to avoid fresh garlic, in case you have to return to work or go to the gym after your meal…

Ingredients

  • three fists of
  • fresh rocket salad
  • one fist of
  • pumpkin seeds
  • four tablespoons of
  • pumpkin seed oil (or an alternative of your choice)
  • one spoon of
  • nutritional yeast
  • garlic (optional)
  • salt, pepper

Instructions

Put all ingredients in a blender and blend them together, until smooth. If the pesto is too solid, add a little more oil. Keep it in the fridge, until you use it. In my experience, you can keep it in the fridge for a couple of days. If you do so, “seal” the surface with oil, so the pesto doesn‘t have any contact with the surrounding air.rocket pesto

About me

I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.

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