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    Home » Recipes

    Chunky Rocket, Olive & Cashew Pesto Dip

    Published: May 24, 2020 · Modified: Jan 10, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe

    This is one of those creations that doesn't really know what it is. It's part dip, part pesto and all delicious. Use this Chunky Rocket, Olive & Cashew Pesto as a dip, scoop it into pasta or spread it on your crackers.

    Chunky Rocket, Olive & Cashew Pesto dip this recipe

    I love a good dip (I mean, if you see how many recipes we have just for hummus, you'll understand!!)  They're easy to make & if you don't load them with oil, a great healthy way to add in extra veggies and/or protein to your snacking and meals.

    Dips & pestos are also a brilliant way to use up a bunch of herbs that you have lying around.

     

    In my case, I had a very large quantity of rocket (arugula to my US friends) that was growing in my garden that was about to bolt. Once rocket bolts (goes to flower, then seed) it becomes quite tough & bitter, which isn't ideal. I did let some go to seed last year & loads of little baby rocket plants have popped up all over the garden. (yay! Free food) So I pulled the nearly ready to bolt adult rocket up & made this pesto dip!Chunky Rocket, Olive & Cashew Pesto dip as a Dip with tortilla crisps

     

    So why is it chunky? And why the olives? Well, it's chunky because I wanted some texture! And the olives add a lovely additional tang & saltiness to the dip & because I love olives. Obviously. If you don't have any to hand, leave them out. You could also substitute other nuts if you like. Walnuts or pinenuts would be nice. Maybe not peanuts, on the other hand, they might be. If you try it with them, do let us know!

    Chunky Rocket, Olive & Cashew Pesto dip on crackers

    In the meantime, this Rocket, Oliver & Cashew Pesto Dip is super versatile. I know, because the amount of rocket I had made an ENORMOUS batch of it. So I spread it on crackers, put it in a sandwich & even just scooped it up with corn chips. Oh- and obviously, also swirled into some pasta. Because pasta is life.

    Chunky Rocket, Olive & Cashew Pesto dip in pasta

    📖 Recipe

    Chunky Rocket, Olive & Cashew Pesto dip on pasta, on crackers and as a dip on a table

    Rocket, Olive & Cashew Pesto Dip

    Louise-Claire Cayzer
    A super easy and very flavourful dip that can be used like pesto. Smush it onto a sandwich or toss it through pasta.
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    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 10 minutes mins
    Course Appetizer, dip, Snack
    Cuisine Italian, Vegan
    Servings 4
    Calories 134 kcal

    Equipment

    • blender or food processor

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 100 g rocket (also known as arugula)
    • 10 pitted green olives
    • 50 g cashews (raw, unsalted)
    • 1 tablespoon olive oil ((a big old drizzle!))
    • 1 clove garlic (or more if you like it garlicky! )
    • 25 g nutritional yeast
    • Salt to taste

    Instructions

    • Pulse all the ingredients, except the olive oil in a food processor or blender. You want the cashews to break up but not be blended smooth.
    • Add olive oil bit by bit until the pesto dip is slightly creamy/runny.
    • Taste & ad
    • Will keep in a jar in the fridge for up to a week. Pour a bit of olive oil over the top top prolong it's freshness.
    • Use as a dip, in pasta or as a sandwich spread.

    Nutrition

    Calories: 134kcalCarbohydrates: 8gProtein: 6gFat: 10gSaturated Fat: 2gSodium: 47mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 593IUVitamin C: 4mgCalcium: 45mgIron: 2mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

     

     

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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