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
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Method Prep:15min › Cook:5min › Ready in:20min
Dry-roast the pine nuts in a frying pan or in a low oven.
Place rocket, basil, parsley, parmesan, garlic and cooled pine nuts into a liquidiser or food processor
Gently blend ingredients at medium speed whilst pouring in olive oil in a steady stream until smooth
Place in a clean jar and cover with a small amount of oil. Store in a refrigerator for up to 2 weeks.
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