Dips and bbq sauces are all the rage during summer. Being a vegan you need to make sure you are getting an adequate amount of protein and iron along with leafy greens into your every day. Which is why this Rocket pesto is such an epic dip!
Being a member of Brassica family, rocket also known as ‘arugula leaves’ are rich sources of certain phytochemicals such as indoles, thiocyanates, sulforaphane, and isothiocyanates. Together, these compounds have been found to counter carcinogenic (meaning cancer causing) effects of estrogen and thus may offer protection against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells. It also contains Vitamin C, A, K, calcium, copper and iron! It’s a super green! It really is, so do try to incorporate into your summer recipes!
Over the weekend I went hiking with my friend and brought a prepared vegan picnic. The pesto was a big hit, it’s easy to make and gives a great source of protein and potassium. The taste is very earthy and packs a mild punch. It goes with anything from bread, cucumber, crackers and peppers as a dipping sauce or else with a salad as a side.
2 cups of pesto leaves
1 tablespoon of balsamic vinegar
2 tablespoons of organic date syrup
Salt and pepper
1/4 cup of pine nuts
1 cup of curly kale