Rocket Pesto
Rocket Pesto (Arugula) - a fresh and vibrant pesto made with rocket. With pine nuts, parmesan cheese and a zing of lemon.
Servings 1 cup
Calories 1080kcal
Ingredients
- 100 g rocket (arugula) approx 3 cups firmly packed
- 50 g pine nuts ⅓ cup
- 50 g parmesan cheese
- 2 garlic cloves cored - see my notes
- ¼ cup olive oil
- juice of ½ a lemon to taste
- salt to taste
Instructions
- Place the garlic (2 cloves - cored) and parmesan (50g) in a food processor and process until chopped.
- Add rocket (100g/approx 3 cups firmly packed) and pine nuts (50g/⅓ cup) to processor and continue to process until everything is very finely chopped.
- Add olive oil (¼ cup) and process until combined.
- Add lemon juice to taste (from ½ a fresh lemon) and salt to taste.
Notes
- 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.
Nutrition
Calories: 1080kcal