Rocket Pesto

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This easy rocket pesto is fresh, lemony and delicious - a great way to use up surplus rocket, and a lovely homemade gift from the kitchen.

4.75 from 12 votes

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Prep Time 5

Total Time 5

Course Sauces

Cuisine British

Servings servings

Calories 87 kcal

Ingredients

▢ 40 g pine nuts
▢ 1 garlic clove or 1 teaspoon garlic purée/ready-chopped garlic
▢ 100 ml extra virgin olive oil
▢ 1 lemon
▢ 25 g vegan parmesan or 2 tablespoon nutritional yeast flakes
▢ 50 g rocket
▢ 20 g fresh basil
▢ ½ teaspoon salt and grinding of black pepper

Instructions

Meanwhile heat a small, dry frying pan and toast the pine nuts until starting to turn golden brown.
In a blender or mini-chopper, blitz the nuts with the garlic clove until finely chopped.
Add the olive oil, juice of the lemon and the vegan parmesan (or nutritional yeast). Blitz again.
Finally, add the rocket, basil, salt and black pepper and blitz again.
Store in a jar in the fridge, with an extra slug of olive oil to cover the top to keep the rocket pesto fresh.

Video

Notes

Don't over-blitz the rocket pesto - it is nice when it is a bit chunky, so just pulse a few times at each stage.

Use any herbs you have to hand to add flavour and variation - parsley, basil and thyme are particularly good in pesto.

Nutrition

Serving: 1tablespoonCalories: 87kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 107mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 165IUVitamin C: 5mgCalcium: 30mgIron: 1mg

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