Parmesan and rocket pesto
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.
Ingredients
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
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.
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Reviews & ratings
Average global rating:
(5)
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)