Basil and rocket pesto

    15 min

    This is robustly flavoured, dairy-free pesto recipe. Rocket is blitzed together with basil, pine nuts, garlic, olives, olive oil, lime juice and seasonings. Use this pesto as you would with any other pesto, such as stir through pasta or spread on bread.

    50 people made this

    Serves: 12 

    • 30g rocket leaves
    • 65g fresh basil leaves
    • 90g pine nuts
    • 8 cloves garlic
    • 100g black olives
    • 175ml extra virgin olive oil
    • 1/2 lime, juiced
    • 1 teaspoon red wine vinegar
    • 1/8 teaspoon ground cumin
    • 1 pinch ground cayenne pepper
    • salt and pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. Place the rocket, basil, pine nuts, garlic and olives in a food processor and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt and pepper. Process until well blended and smooth.

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    Reviews in English (42)


    This recipe was perfect for my non-dairy diet and my in-laws liked it as well. We used this as a spread on grilled pizza (w/o cheese) and it was very good. The left-overs did not freeze very well so I will make 1/2 recipe next time.  -  01 Oct 2005  (Review from Allrecipes US | Canada)


    First experience with pesto and it was really good. A great way to use up the arugula in my herb garden.  -  08 Jun 2008  (Review from Allrecipes US | Canada)


    I made this pesto for linguine. It's a good recipe, and I will probably use it again. I think I'll leave out the olives next time, because I thought the flavor was a bit too complex. Then again, I added asagio, so I wasn't helping matters!  -  25 Nov 2006  (Review from Allrecipes US | Canada)