Pasta fans watch out! Today there's something really tasty! A fresh pesto with garlic, rocket and yeast flakes. This is how you prepare an arugula pesto vegan - without parmesan.
How about pasta for a change? Spaghetti Bolognese again? No, not today.
Today I show you how to prepare a rocket pesto vegan! Because just between us: It also works without Parmesan.
A vegan pesto can also eat all those who do not tolerate milk. It does not lose any of its taste. I think it is even more interesting and better than the classic version.
So: Bring the pasta water to the boil. The pesto is ready in just a few steps.
Table of contents
What ingredients make your arugula pesto vegan
Before we get right into it, I want to say a few words about the ingredients. After all, you should know what you're eating.
Pesto you know mostly only in the form of basil leaves with pine nuts, oil and lots of Parmesan. But not this time, because this time I've come up with something really great for you.
Arugula in pesto
Put arugula on your menu regularly. It not only tastes refreshing and brings spiciness to the dish, it is also very healthy.
By the way, the pungency is provided by mustard oils, which have an antioxidant effect on our cells and protect them from free radicals. They ensure that the cells renew themselves quickly and healthily. Some studies even show that the oils should protect against cancer.
Arugula is an excellent source of iron, calcium, potassium, vitamin C and vitamin A.
The green leaves strengthen the immune system, keep the heart and brain fit and have an antibiotic effect. In naturopathy it has been used for centuries as a home remedy for digestive problems. Also used to drain fluid retention in the body or to purify the blood.
The great advantage of using them as a pesto is that no vitamins are lost. Especially the very heat-sensitive vitamin C is preserved.
For pesto fans: creamy chard pesto with pumpkin seeds!
Garlic in arugula pesto
A pesto without garlic is like a summer without sun. It doesn't work at all! At least one clove you should put in the pesto. For me, it can never be enough garlic. But don't worry, I was very frugal in this recipe. But if you love garlic as much as I do, feel free to double the amount.
Walnuts instead of pine nuts
In the classic pesto are pine nuts. But because I still have so many walnuts, I will process them. If you are not a fan of them, you can replace them 1:1 with pine nuts.
The great advantage of walnuts is that they provide more flavor. The tart flavor complements the sharpness of garlic and arugula very well.
Yeast flakes make the arugula pesto vegan
The best substitute for Parmesan are yeast flakes. Purely visually and also in taste they are very similar to hard cheese. They are rich in vitamins B1, B2 and B6. As well as pantothenic and folic acid. Already with 15 grams of yeast flakes you can cover your daily requirement of vitamin B1.
But you will also find many trace elements, minerals and protein.
If you don't have any on hand, you can leave them out. You can also prepare a pesto with arugula, oil, garlic and nuts. But for me personally, there is always something missing.
So just do not be sparing with yeast flakes :)
This arugula pesto is
- vegan and therefore free from lactose and other animal products,
- gluten free,
- packed with vitamins and nutrients,
- pleasantly spicy and healthy,
- prepared in the twinkling of an eye
- and no witchcraft even for cooking beginners.
Fancy a fancy recipe? Beet pesto with pistachios!
What side dishes go well with arugula pesto
The classic way is to serve pasta with pesto. But there is much more to it. Have you ever tried to put a pesto on bread or under freshly cooked rice?
When grilling, it makes a very good dip and I also like to eat the pesto with potatoes.
If you're a fan of bowls, you can also pour the pesto over the bowl. Add a little lemon and you have a delicious sauce. If you like, you can also use it as a dressing over a green salad for extra flavor.
If you don't know how to pimp your veggie burger, there's good news now. Unlike mayo, your burger with arugula pesto remains vegan and thus gets a really pleasant spiciness.
And finally, something for the shrimp fans: The pesto goes wonderfully with freshly fried king prawns. Yummy!
With which recipe your vegan arugula pesto succeeds
Are you ready? Then you're ready to get started. If you've never made your own pesto before, here's a detailed tutorial. If you've made one before and are just looking for recipe inspiration, then you'll find a short version at the end of the post.
Here comes the longer version with quite precise step-by-step instructions. The recipe is enough for two people.
Ingredients
- 100 g arugula
- 1 clove garlic
- 20 g walnuts
- 20 ml lemon juice
- 1 tsp lemon zest
- 1 tsp yeast flakes
- 1 tsp salt
- 30 ml olive oil
Also: a powerful food processor*, a pan, a board, a knife.
1. prepare the arugula
Wash the arugula thoroughly. If it is very wilted, you can soak it briefly in ice-cold water. But don't leave it in too long, or it will absorb too much water and taste watery.
Let the arugula dry again after washing. I take it in my hands for this and simply shake out the water.
Alternatively, you can dab it with a kitchen towel.
Cut the arugula into pieces about 2 cm, then it's faster in the food processor.
Peel the garlic and put it in the food processor with the arugula.
2. prepare the nuts
Roughly chop the nuts.
Put them in a pan and fry them briefly. Attention: Stir constantly so that nothing burns.
And also very important: do not use oil.
Immediately remove the nuts from the pan when they begin to brown slightly. Put them in the food processor.
3. the lemon for the pesto
Cut the lemon and squeeze it.
You need about 20 ml of lemon juice. That is about 2.5 tablespoons.
Grate the zest of the lemon with a vegetable grater.
4. start the food processor
Put all the ingredients together in the food processor.
Let it run on the highest setting for a short time. If the pesto is too firm for you, you can add a little water.
And if you find arugula pesto too bitter and spicy, you can neutralize it with maple syrup.
This is the shelf life of the arugula sauce
If you can't eat it all right away, store the pesto in the fridge. Smooth it out in the jar and fill it up with olive oil. This way the cream stays fresh for 7 days.
If you've made way too much, it's best to freeze it. This works wonderfully if you use ice cube molds for this.
Here, as promised, the quick instructions of the recipe for those who have already prepared one or another pesto.
Still not enough of pesto? Treat yourself to an asparagus pesto!
Vegan arugula pesto
Ingredients
- 100 g Arugula
- 1 Garlic clove
- 20 g Walnuts
- 20 ml Lemon juice
- 1 TL Lemon zest
- 1 TL Yeast flakes
- 1 TL Salt
- 30 ml Olive oil
Equipment
- Food processor
- One pan
- A board and a knife
Anleitung
- Wash the arugula and chop it.
- Peel the garlic and put it in the food processor.
- Chop the nuts and fry them briefly in a pan (without oil!).
Nährwerte
Our conclusion
If you want your arugula pesto to be vegan, simply replace the Parmesan with yeast flakes. In the end, you just have to blend all the ingredients well and that's it. Cooking has never been so easy :) Good luck and enjoy it!
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