Rocket Pesto

Rocket Pesto


16 people made this

A tasty alternative to the traditonal basil pesto. Easy to make and delicious. Use with pasta, on toast, over meat or vegetables. Can be stored in a screw top jar for later use.

MaggieC Western Australia, Australia

Makes: 2 Cups

  • 2 large bunches rocket
  • 750ml extra virgin olive oil
  • 200g parmesan cheese
  • 150g pine nuts
  • 30g fresh basil
  • 30g fresh parsley
  • 4 cloves peeled garlic

Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Toast pine nuts gently in a fry pan or slow oven - no oil
  2. Place rocket, basil, parsley, parmesan, garlic and cooled pine nuts into a blender 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.

Serving suggestion

Spoon over pasta fro a quick and healthy meal.

Recently Viewed

Reviews (3)


Great little recipe, makes great tasting pasta dishes. It freezes well for use later. - 16 Aug 2010


Made it without cheese so it's vegan. Also this way it can keep a bit longer - as long as you cover the top in oil (tilt and scoop to remove, then just tilt the oil back over) it keeps very well. Used it in lasagne and just stirred through spaghetti. 1yo loves it too! - 31 Jul 2014


easy and delicious! - 05 Mar 2010

Write a review

Click on stars to rate