Rocket pesto

Name: Rocket pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1 garlic clove; 0.25 tsp salt; 40 grams pine nuts; 90 grams wild rocket; 90 grams parmigiano reggiano; 190 mls extra virgin olive oil

Prep: 15 minsCook: 30 mins

Prep

15 mins

Cook

30 mins

Servings

Difficulty

Easy

Gluten-FreeDairy-FreeVegetarianVeganEgg-Free

(0)

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

Servings:

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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