If you forgot the rucola at the back of the fridge and it's rapidly turning stale, don't toss it away... make it into a tasty pesto. All you need is a few tips on how to revive the tired leaves and some extra ingredients, and then the food processor will do the rest. So save rucola from the trash bin and make something nice with it!
For this original vegan pesto we combined the Eruca sativa leaves with sundried tomatoes, garlic, walnuts, olive oil and a bit of parsley for its deep green color and freshness. The combination of rucola and dehydrated tomatoes, together with the garlic and walnuts (instead of the traditional pine nuts used to make pesto) will give this green and red pesto a yummy Mediterranean edge. Try it with pasta, polenta, as a dip or as a spread, but make the most of the not-so-perfect rucola leaves even if they are not lush green or perfectly fresh.
1. Gather the ingredients
- a bunch of rucola
- 4 sundried tomatoes
- a handful of walnuts
- 1 garlic clove
- extra virgin olive oil
- marine salt
2. Leave yellow leaves
Separate and compost the leaves that have turned very yellow, they have no taste.
3. Revive the rucola
Refresh rucola in an ice bath for a few minutes and dry them afterwards.
4. Re-hydrate the sundried tomatoes
Re-hydrate the sundried tomatoes in hot water for at least 30 minutes or until soft.
5. Prep the rest of the ingredients
Chop the rucola, the garlic, the sundried tomatoes, the walnuts and the parsley, without the stems.
6. Blend away
Place everything in a food processor jar, add a few spoonfuls of olive oil, some water and a pinch of salt and pepper. Blend away and enjoy!
Photos by Ana Lisa Alperovich for Inhabitots