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Chunky Rocket, Olive & Cashew Pesto dip on pasta, on crackers and as a dip on a table
Rocket, Olive & Cashew Pesto Dip
Prep Time
10 mins
Cook Time
10 mins
Total Time
10 mins

A super easy and very flavourful dip that can be used like pesto. Smush it onto a sandwich or toss it through pasta.

Course: Appetizer, dip, Snack
Cuisine: Italian, Vegan
Keyword: dip, Pesto
Servings: 4
Calories: 134 kcal
Author: Louise-Claire Cayzer
  • 100 g rocket also known as arugula
  • 10 pitted green olives
  • 50 g cashews raw, unsalted
  • 1 tbsp olive oil (a big old drizzle!)
  • 1 clove garlic or more if you like it garlicky!
  • 25 g nutritional yeast
  • Salt to taste
  1. 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.

  2. Add olive oil bit by bit until the pesto dip is slightly creamy/runny.

  3. Taste & ad

  4. 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.

  5. Use as a dip, in pasta or as a sandwich spread.

Nutrition Facts
Rocket, Olive & Cashew Pesto Dip
Amount Per Serving
Calories 134 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 47mg2%
Potassium 300mg9%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 593IU12%
Vitamin C 4mg5%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.