Rocket and Basil Pesto

    15 minutes

    If you love basil pesto you will love this invention which uses rocket for a peppery bite. You can also add Parmesan cheese if you like.

    60 people made this

    Serves: 12 

    • 1 1/2 cups baby rocket leaves
    • 1 1/2 cups fresh basil leaves
    • 2/3 cup pine nuts
    • 8 cloves garlic
    • 185g black olives
    • 3/4 cup (185ml) 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

    Preparation: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 USA and 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 USA and 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 USA and Canada)