Rocket, Olive & Cashew Pesto Dip
A super easy and very flavourful dip that can be used like pesto. Smush it onto a sandwich or toss it through pasta.
Servings: 4
Calories: 134kcal
Equipment
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: 134kcal | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 300mg | Fiber: 2g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg