Parmesan and rocket pesto

    20 min

    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.

    29 people made this

    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 & ratings
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    Reviews in English (5)


    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


    Great little recipe, makes great tasting pasta dishes. It freezes well for use later.  -  16 Aug 2010  (Review from Allrecipes AU | NZ)