Rocket Pesto

Name: Rocket Pesto
Total time: 10 min
Yield: 1 cup
Ingredients: 100 g arugula; 50 g pine nuts; 50 g Parmesan Cheese; 2 garlic; ¼ cup olive oil; lemon; salt

User Reviews

5

4 reviews

Excellent

Total Time
10 mins
Servings
1 cup
Calories
1080 kcal
Course
Condiments
Cuisine
Australian

Rocket Pesto

Zara Shaw

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Rocket Pesto (Arugula) - a fresh and vibrant pesto made with rocket. With pine nuts, parmesan cheese and a zing of lemon.

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Ingredients

Servings

100 g arugula aka rocket
50 g pine nuts
50 g Parmesan Cheese
2 garlic cored - see my notes, cloves
¼ cup olive oil
lemon to taste, juice of ½ lemon
salt to taste

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Instructions

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Place the garlic and parmesan in a food processor and process until chopped.
Add rocket and pine nuts to the processor and continue to process until everything is very finely chopped.
Add olive oil and process until combined.
Add lemon juice to taste and salt to taste.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
This recipe may have a little less oil than you are used to seeing in other pesto recipes, but I like to keep my pesto on the thicker side - good for spreading/dolloping etc. This also means that I can just mix some of the rocket pesto with more olive oil for drizzling/dressings etc.
This is a recipe where I definitely remove the core from the fresh garlic cloves. For more information on when and how to core garlic cloves, see this post.