Parmesan and rocket pesto

Parmesan and rocket pesto


17 people made this

About this recipe: This is a great alternative to the classic basil pesto. Rocket is blended with olive oil, Parmesan cheese, pine nuts, parsley and basil. It goes well as a pasta sauce or served alongside fish or chicken.


Makes: 1 .5 kg approximately

  • 400g rocket leaves
  • 750ml extra-virgin olive oil
  • 200g Parmesan cheese
  • 150g pine nuts
  • 30g fresh basil
  • 30g fresh parsley
  • 4 cloves garlic, peeled

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Dry-roast the pine nuts in a frying pan or in a low oven.
  2. Place rocket, basil, parsley, parmesan, garlic and cooled pine nuts into a liquidiser or food processor
  3. Gently blend ingredients at medium speed whilst pouring in olive oil in a steady stream until smooth
  4. Place in a clean jar and cover with a small amount of oil. Store in a refrigerator for up to 2 weeks.

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Reviews (2)


Delicious but could only gather 100g of rocket leaves from my garden. Even so this made a jar full of pesto. - 07 Jul 2012


I halved the recipe, used much more rocket than anything else and added some almonds as I didn't have enough pine nuts. This turned out to be incredibly delicious! I'm sure if I stuck to the exact recipe it would have been delicious too! My 11 year old daughter is now hooked on pesto! - 08 May 2013

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