Hello dear readers,
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As you also know, I have experienced a few difficulties too. So bear with me & I try to get it fixed really soon,…So, I have now disabled my emails from wordpress.com & hope that I will get the problem solved quickly this way. So, if you receive 2 newsletters from this post, just tell me, okay???
We already ate a lot of fresh rucola (rocket leaves aka arugula straight from the garden. This is a wild variety. Huge plants! So, to enjoy it freshness the most, I invented a lovely vegan & gluten-free pesto with it! We served it on a bed of spelt spaghetti & home-made chicken meatballs.
MMM!
You can make it completely Gluten-free by using Gf pasta & Gf chicken mince!
You can make it completely vegan, by using tofu, seitan or tempeh.
The pesto itself is vegan & gluten-free! xxx
The lovely tasty fresh rucola pesto!
Now, on with the tasty recipe: Let’s go!
Recipe: For fresh pesto, enough for 4 plates
Ingredients:
For the pesto:
32 gr ( 1/3 cup) walnut halves
50 gr ( 2 cups, well-pushed into the cups) fresh cleaned, washed, spun dry rocket leaves
juice of 1/2 lemon
2 fat cloves of garlic, peeled & finely chopped
20 grins of black pepper
15 grins of pink salt
125 ml (1/2 cup) of a fruity extra virgin olive oil ( short: evoo)
For the rest:
300 gr dairy-free chicken mince, rolled into smaller meatballs, fried in that same fruity extra virgin olive oil
375 gr cooked, drained white spelt spaghetti
Method:
- First, toast the walnut heaves into a smaller non-stick pan on low heat until toasted. Watch them carefully & do not let them burn. Turn them too. It only takes a few minutes. turn heat off.
- Take your beloved food processor & place S-blade in. Add chopped garlic, toasted walnuts, whole rucola leaves, olive oil, black pepper , pink salt & lemon juice. Place fitted lid on & pulse or mix until it is fully mixed. I do not mix it on the highest speed because I still like to see what is in my pesto. Stop the machine & scrape down the sides. Mix again. Taste. You must taste the lovely sharp fresh rucola & a hint of fresh sharp lemon! I only added 125 ml (1/2 cup of that fruity evoo. If you want a looser pesto, add more oil & seasoning! It is up to you! I served it with fried chicken meatballs that I also fried in that same fruity extra virgin olive oil. I served it too with cooked white spelt spaghetti. So, plate up like picture above & enjoy instantly! We drank a lovely white wine with it, it was this one: a lovely Bulgarian wine, chardonnay, 2015, Domaine Boyar. Perfect! Cheers! xxx Stay Tuned! Enter email to get my new cool newsletters in your mailbox! ;) Join 1,441 other email followers!
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Sophies Foodie Files
Tagged: Dairy - Free, Gluten - Free, Pasta
