Swap basil for rocket and pesto picks up a peppery bite that stands up to pasta, roast vegetables and grilled meat. It comes together in a food processor in five minutes flat.
Quick answer: A peppery pesto of fresh rocket, toasted pine nuts, Parmesan and olive oil. Five minutes in the food processor; keeps up to 5 days refrigerated.
Ingredients
- 50g pine nuts
- 100g rocket (arugula)
- 50g Parmesan cheese, grated
- 150ml olive oil
- 1 garlic clove, minced
- Salt & pepper, to taste
Fresh rocket a step from the chopping board — the Smart Grow Box grows leafy greens and herbs on your kitchen bench, with the built-in water tank and full-spectrum LED doing the daily work. You supply the seeds.
Grow your own rocket →Personally tested at home on the Sunshine Coast before listing.
Method
- Toast the pine nuts in a dry pan over medium heat until lightly golden. Let them cool.
- Blend the ingredients: In a food processor, combine rocket, toasted pine nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped.
- Add olive oil: While blending, slowly drizzle in the olive oil until the mixture becomes a smooth paste.
- Adjust seasoning: Taste and adjust salt and pepper as needed.
- Store & serve: Transfer to an airtight container and refrigerate for up to 5 days.
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Join the newsletter →Grow the rocket yourself
Rocket regrows fast after cutting, so a single indoor sowing covers several batches of pesto. See the rocket (arugula) growing guide, or get a crop started in the Smart Grow Box.
