Rocket pesto
Prep
15 mins
Cook
30 mins
Servings
1
Difficulty
Easy
My favorite thing about this rocket pesto is how incredibly quick it comes together, ready in just 45 minutes from start to finish. Wild rocket brings such a peppery brightness to the traditional basil version, and it's packed with vitamins and minerals that support bone health too. The beauty of this recipe lies in its simplicity and the fact that you probably have most of these ingredients on hand already. Just a handful of pantry staples blended into something absolutely delicious that transforms pasta, vegetables, or crusty bread. It's become my go to whenever I want something special without the fuss.
Ella x
Ingredients
- 1garlic clove
- ¼ tspsalt
- 40 gramspine nuts
- 90 gramswild rocket
- 90 gramsparmigiano reggiano(grated)
- 190 mlsextra virgin olive oil
Detail level
Instructions
- 1
Using a pestle and mortar, grind the garlic and salt until smooth. Add the pine nuts and continue until they have broken down. Add the rocket and grind again until the leaves have turned to a rough paste. Finally add the grated cheese and crush it in. Once you are happy with the texture of the pesto, add the oil and mix well. Toss through freshly cooked pasta, spread onto puff pastry before baking, or drizzle over roasted vegetables . The pesto can be stored in an airtight container in the fridge for up to 5 days.
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