Vegan Black Olive Rocket Pesto

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This recipe is my take on black olive tapenade cross with a rocket pesto. Made with almonds, balsamic and crunchy garlic breadcrumbs. I LOVE pesto because it’s flavourful, easy and there are so many variations and i thought we needed something completely different from our traditional pesto with basil and pine nuts! If you love olives this one is for you!

Vegan Black Olive Rocket Pesto

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Equipment

  • Chopping Board
  • Chopping Knife
  • Blender or food processor
  • Saucepan
  • Stirring utensil
  • Tongs
  • Measuring Utensils: 1/2 cup, 1/3 cup, 1/8 cup, 1 tbsp, 1 tsp and a 1/2 tsp

Ingredients

  • 60 grams rocket
  • 1/3 cup almonds
  • 220 grams Kalamata olives
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian herbs
  • 1 tbsp balsamic vinegar
  • 200 grams gluten free spaghetti
  • 1/2 cup pasta water

Toppings

  • 1/8 cup gluten free bread crumbs
  • 2 cloves garlic (crushed)
  • parsley

Instructions

  • In a blender or food processor blitz the almonds, rocket, garlic, olives, olive oil, salt, pepper, Italian herbs and balsamic until finely chopped.
  • Cook your pasta according to the instructions on the back of the packet and save 1/2 a cup of the pasta water.
  • Combine the bread crumbs and crushed garlic in a saucepan over medium heat. Dry roast until golden.
  • In a saucepan over medium heat stir together the spaghetti and pesto and then add the pasta water and keep stirring until the sauce emulsifies.
  • Top with fresh parsley and your garlic breadcrumbs.

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