Making your own pesto takes just minutes and tastes amazing. Try making my vegan rocket pesto with tagliatelle for a quick and delicious dinner that the whole family can enjoy.
This rocket pesto with tagliatelle is one of my favourite recipes for vegan dishes. It’s so quick and easy to make that you can have dinner on the table in under 15 minutes – now that doesn’t happen every day does it?! It’s vibrant green colour makes this vegan pesto look really appetising and of course it tastes fantastic too. Rather than using a vegan parmesan alternative I’ve used nutritional yeast here – this gives it a slightly cheesy taste and has the added advantage of being full of nutrients.
You can make this vegan dish more substantial by stirring through a tin of cannellini beans or serving it with a large side salad or some steamed greens.
How to make vegan rocket pesto
It’s much easier than you’d think to make your own pesto. As long as you have a blender or food processor you’ll be able to make a jar of delicious homemade pesto in just a few minutes. You can also make this with a handheld stick blender but the results won’t be as smooth.
I like to use pine nuts to make my rocket pesto – a cheaper alternative is to use cashew nuts or you can keep it nut free by substituting sunflower seeds or pumpkin seeds instead.
Tagliatelle with vegan rocket pesto
Making your own pesto takes just minutes and tastes amazing. Try making my vegan rocket pesto with tagliatelle for a quick and delicious dinner.
- 150 g tagliatelle dried tagliatelle should be vegan but check the ingredients
- 50 g rocket leaves washed and roughly chopped
- 30 g pine nuts plus a small handful for serving optional
- 1 clove garlic crushed
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- Juice of half a lemon
- pinch salt
Bring a large pot of boiling water to the boil and cook the tagliatelle according to the packet instructions.
Place the pesto ingredients in a blender or food processor and pulse until broken down.
If using, lightly toast the extra pine nuts in a dry frying pan for a couple of minutes. Stir often to prevent them from burning.
Once cooked drain the pasta and stir through the rocket pesto, heating gently.
- Sprinkle over the toasted pine nuts and serve immediately.
This rocket pesto recipe originally appeared over on my lovely friend Mel’s blog, Le Coin de Mel, as part of her Feature my Food Friday series.