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Rocket pesto

Rocket pesto

By Owen Bae
15’ Prep time
0’ Cook time
15’ Total time
285 Calories
1 Serving

Summary

Chetna makan's recipe is delicious alternative to the classic basil version ⁠— excellent tossed through pasta or drizzled over eggs and salads.
Owen Bae 0 Followers

Step by Step

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Step 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.

Ingredient

  • Salt
    Salt
    0.25 tsp
  • Parmigiano reggiano
    Parmigiano reggiano
    90 grams
  • Wild rocket
    Wild rocket
    90 grams
  • Pine nuts
    Pine nuts
    40 grams
  • Garlic clove
    Garlic clove
    1
  • Extra virgin olive oil
    Extra virgin olive oil
    190 mls

Nutrition Facts

View nutrition facts
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