Rocket and Basil Pesto
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.
Ingredients
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
Directions
Preparation:15min ›
Ready in:15min
- 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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(58)
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)