Rocket pesto

Rocket pesto, also known as arugula pesto, is a type of pesto made with rocket salad leaves as the main ingredient. Rocket has a slightly spicy, pungent flavour that adds depth and complexity. It's fresh and zingy. When combined with the garlic, parmesan cheese, and olive oil, the flavours of the rocket is perfectly enhanced and balanced out.

You can enjoy it as a pasta sauce, spread on sandwiches or toast, a dip, or as a topping for grilled meats or vegetables.

5 from 45 votes

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Course: Appetizer, Side Dish, Snack

Cuisine: International

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 290kcal

Author: Maretha Corbett

Equipment

1 Food processer - or a mortar and pestle

Ingredients

Instructions

Give the pine nuts a gentle toasting in a pan until they become fragrant and take on a golden brown colour.
Add all the ingredients to a food processor. Whizz until you have the consistency you prefer.
All the ingredients are quite 'soft', so you won't need to blend it for very long. Scrape down the sides of the bowl at least once to ensure you've incorporated everything well. Add more olive oil if you prefer a runnier consistency.
50 grams rocket, 30 grams pine nuts, 30 grams parmesan, 2 cloves garlic, 1 tablespoon lemon juice, ¼ teaspoon salt, ½ teaspoon sugar, 100 millilitre olive oil
Test for seasoning and add more if you'd like. For a thinner pesto, add a touch more olive oil.
Transfer the pesto to a bowl and use as required.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.