Vegan Rucola Pesto Recipe

When it comes to classic Italian pesto, basil is the traditional star of the show. But what if there's an equally delicious alternative that adds a unique twist to your dishes? Enter Rucola Pesto! This green, vibrant, and flavorful pesto is incredibly easy to make and can be used in a variety of dishes.🌿

Rucola, also known as arugula, brings a peppery, slightly nutty flavor to the table, making it a fantastic alternative to traditional basil pesto. Its distinctive taste adds depth and complexity to your recipes while still maintaining that fresh, green essence we all love in a good pesto.

One of the best things about Rucola Pesto is its versatility. Here are some delightful ways you can incorporate it into your culinary adventures:

• Pasta Perfection: Toss your favorite pasta with a generous dollop of Rucola Pesto for an instant gourmet upgrade. Add some cherry tomatoes and pine nuts for a burst of flavor and texture.
• Sandwich Spread: Spread Rucola Pesto on your sandwiches and wraps for a zesty kick. It pairs exceptionally well with grilled veggies, avocado, or tofu.
• Pizza Party: Swap out the traditional tomato sauce on your pizza for Rucola Pesto. Top it with vegan cheese, cherry tomatoes, and a drizzle of olive oil for a pizza that's both bold and beautiful.
• Salad Dressing: Use Rucola Pesto as a dressing for your salads. Simply thin it out with a bit of olive oil and vinegar, and you'll have a unique and flavorful salad dressing that's far from ordinary.
  

Now that you're excited about using Rucola Pesto in your dishes, you'll be delighted to know that making it at home is incredibly easy. The basic ingredients include fresh rucola leaves, garlic, nuts (like cashew, pine nuts or walnuts), olive oil, and some lemon juice. Some nutritional yeast can also add a cheesy dimension to your pesto.

Simply blend these ingredients together, adjusting quantities to suit your taste, and voilà – you have homemade Rucola Pesto ready to elevate your meals. 🌱

You will need:
For a small container of pesto
● 50 g. fresh rucola (arugula) leaves
● 6 tablespoons olive oil
● 40 g. cashews
● 2 garlic cloves
● 2 tablespoons fresh lemon juice
● 4 tablespoons nutritional yeast (15 g.)
● About 0.5 teaspoon salt

Preparation

1. Cover the cashews with hot boiling water and soak for at least 10-15 minutes.
   
2. Put all the ingredients - rucola, oil, slightly chopped garlic, lemon juice, nutritional yeast, salt and cashews (after draining off the water) in a container for blending.
   
3. Blend everything with a hand or other blender until smooth.
   

Enjoy!