Rocket Walnut Pesto *RAW*
Howdy everyone! How has your humpday been?
Well it’s the start of our weekend here now and lucky us, we get a long weekend, with the work week starting back on Sunday not the usual Saturday, so tomorrow we are off to Bahrain for some fun, dancing and chilling by the pool.
Today I was busy finalising the finishing touches on my upcoming Raw Food Classes in February/March, so if you are based here in the Eastern province of Saudi, then you might want to have a look at what I’m offering – I’m offering a couple of new classes including Chocolate Masterclass and Dehydrator Fun! Check them out here!
Also, as I am heading home to Brisbane, Australia late March/April I thought it could be fun to organise a meet-up with other healthy living bloggers/business owners in the region (to put some faces to the names we deal with regularly online) so if you want to be involved, why not register your interest here, no obligation to meet up, just thought I’d put feelers out to see if people were keen.
Tonight’s recipe is based on some more of the ingredients I’m trying to put to good use from the CSA box, and again, it’s another hit. I totally want to marry myself for coming up with this goody!
For my American friends – Rocket is what you call Arugula for translation purposes!
Rocket Walnut Pesto **RAW**
2 cups of lightly packed rocket
2/3 cup of walnuts
2 tsp lemon juice
2/3 cup of nutritional yeast
1/4 cup + 2 T extra virgin olive oil
4-6 cloves of garlic (depending on how garlicky you like your pesto. Also if you are not eating straight away, raw garlic tends to become stronger the longer is sits in a recipe, so bear this in mind. Myself, I’m a garlic monster!
1/4 teaspoon of Himalayan/Celtic sea salt
Place all ingredients, in your food processor fitted with the S blade and pulse until all ingredients are well combined but still chunky.
Will store in an airtight container for up to one week.
I love it on spiralised zucchini which I dress lightly in a pinch of salt, lemon juice, and extra virgin olive oil. If you don’t have a spiraliser you can use an ordinary vegetable peeler to peel strips or else a julienne peeler which works in a similar way, but the strips end up julienned. Just watch your fingers!
I mixed through some delicious sweet organic cherry tomatoes from our CSA box. PERFECTION!
This sounds delicious! Picking up some rocket tomorrow to make this – I’ve been loving raw zucchini pasta lately so this will be perfect
That sounds SO good right now! I want to make this as soon as we’re not snowed in anymore!
love pesto! they are so easy to make too which is another reason why I love them
Oooh! I’ve never really been into traditional pesto, because somehow the combination of pine nuts and basil doesn’t work for me. I do, however, love rocket and nooch, so wheeee!
yummy, yummy, yummy. I never thought of using rocket in pesto, how refreshing and delicious. Pine nuts are so expensive to buy, but I will have to try the walnuts instead. Can you use almonds instead of walnuts, do they taste much different?
Perfect! All my old favourite pestos had dairy in them so i ditched them. I can finally have it again.
Making it today.
This sounds yummy. I am just keen to know dont you get worried about having garlic breath all the time? So many raw recipes I shy away from because of the amount of garlic they put in it.
I know you can leave it out but it wont taste as nice.
Do you have any tips on not getting garlic breath or garlic leaking from your pores? If I have the slightest hint of garlic my husband can smell it a mile off and then I worry about what others think and can smell and are too polite to say anything. I dont even make hummus because of all the garlic.
That looks so delicious. Perfect for spaghetti night in our house