Clean Eating Wild Rocket Pesto

My poor Husband has been signed off from work for the next two weeks at least with a slipped disk. Ouch! I’m not gonna lie, it has been really nice having him home, especially since the weather has been so sunny but I do wish he wasn’t in so much pain.

As far as I know, there are no magic foods to heal a slipped disk but I figured I could help lift his mood by making his favourite dinner. Chicken and Pesto! My Husband just loves pesto, any pesto, so I thought I would try something new for our dinner tonight and throw in some peppery wild rocket leaves to this one.

Oh yum! So clean, so fresh and so delicious. This Clean Eating Wild Rocket Pesto is really yummy. It’s raw, gluten free and dairy free. It is suitable for vegans and tastes great with just about anything. You can try mixing it into your morning eggs, spreading in a wholemeal flat bread at lunch, or stirring through some quinoa and chicken at dinnertime. (That’s what we did!).

This recipe makes 4 servings and so feeds my family of 4. You can double this recipe as many times as you like though to make more or to have leftovers for another day.

You may also like:

• Clean Eating Kale, Walnut & Basil Pesto
• Clean Eating Slow Cooker Pesto Chicken
• Clean Eating Pesto Deviled Eggs

Clean Eating Wild Rocket Pesto

By The Kitchen Shed Published: May 22, 2014

• Yield: 4 Tablespoons (4 Servings)

This Clean Eating Wild Rocket Pesto is really yummy. It's raw, gluten free and dairy free. It is suitable for vegans and tastes great with just about anything. You can try mixing it into your morning eggs, spreading in a wholemeal flat bread at lunch, or stirring through some quinoa and chicken at dinnertime.

Ingredients

• 25 grams Walnuts
• 10 grams Fresh Basil Leaves
• 10 grams Fresh Wild Rocket Leaves
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Lemon Juice
• 1 pinch Sea Salt

Instructions

1. Place the walnuts into a food processor and blitz for a minute until they resemble fine breadcrumbs.
2. Add the basil and rocket leaves to the food procceser and blitz until everything is broken up.
3. Add the oil, lemon juice and the salt to the food porccesor and blitz until combined. You may want to scrape down the sides once during this process to make sure everything gets mixed.
4. Stir into wholegrain pasta or quinoa or store in an airtight container in the fridge for up to 3 days.

• . .