Rocket Pesto

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Try something a bit different by making a wonderfully peppery pesto out of our fantastic wild rocket…

Preparation time:
Cooking time: 10

Difficulty: Easy - for beginners
Serves: 2

Dietary guidance: v 

Tags: main · pasta · course · pesto · rocket ·


1 clove of garlic
50g pine nuts
100g wild rocket
1 glass of extra virgin olive oil
50g Parmesan, grated
50g Pecorino Sardo, grated


Wash the rocket and dry it before putting it into a blender with the pine nuts, Parmesan, Percorino and garlic. Add a good pinch of salt and some of the olive oil. Start blending at a low speed, gradually adding the rest of the oil until you have a smooth mixture.

You can keep it in the fridge for a few days, just be sure to cover with a layer of olive oil and keep in a closed container.

This pesto is of course wonderful enjoyed with pasta! Add a small amount of the cooking water when you stir in the pesto to make it extra silky. Sprinkle the final dish with a few leaves of rocket, pine nuts and a sprinkling of grated cheese.


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