Simple Rocket Pesto (v)

I haven’t made a good batch of pesto pasta in a while, so I thought it was time to get back onto it. I took out the pine nuts, the olive oil, the garlic and the lemon, when I realised that our basil pot was no longer on the window sill. Hmmm, pesto without basil? Is that even a thing? A quick scourer of the web tells me that yes, pesto can be made with almost any greens you have on hand. Turns out rocket works fantastically well, and thus, I swapped out the rocket for basil and let me tell you, this was so incredibly delicious and wholesome. It’s also dad approved ;) He probably ate it in less than 5 minutes, no joke.

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Ooh and I included a super quick and simple vegan parmesan recipe! Literally just cashews and nutritional yeast! And if you’re wondering why it’s in a mortar and pestle, it’s purely because this girl was too lazy to wash the food processor (from the pesto) and dry it. Yes I know, lmao.

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Simple Rocket Pesto Pasta (v)

Makes 2 serving

print recipe here


  • 40g wild rocket

  • 20g toasted pine nuts

  • 2 tsp ground garlic

  • 100ml extra virgin olive oil

  • Pinch of salt

  • 1 tbsp lemon juice

  • 3tbs nutritional yeast


  • ¼ cup cashews

  • 2 tbsp nutritional yeast

  • Pinch of salt


1. Start by cooking your pasta. Bring a pot of water to a boil with a nice handful of salt. Add your dried pasta of preference and cook until just al dente and drain (keep pasta water for later) and set aside.

2. In a food processor, add all the pesto ingredients and blend until all combined and your desired texture is achieved. Taste and add to your liking - more lemon if you want more zing, more garlic, etc

3. Heat up the pasta with ½ the pesto for 4-5 minutes and serve!

To make cashew parmesan:

  1. Blend all the ingredients in a food processor until fine. Sprinkle over your pasta and enjoy!

if you ever recreate one of my recipes, make sure to tag me on instagram @earthlingsasha and use the hashtag #earthlingsasha !! <3