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Rocket Pesto
This homemade Rocket Pesto is a delightful and vibrant twist on the traditional basil pesto. Made from the peppery green leaves of fresh rocket (also known as arugula), combined with aromatic garlic, crunchy pine nuts, savory Parmesan cheese, and silky olive oil, it's a culinary masterpiece that promises to add a burst of flavor to any dish. Whether it's tossed with pasta, spread on crusty bread, or used as a zesty dip, this pesto is sure to enhance your meal. Originating from Italy, pesto has been a staple in Italian cuisine for centuries and this version adds a modern twist to a classic recipe.
Servings: 8
Ingredients
- Rocket (Arugula) leaves
- 2 cups, tightly packed
- Garlic
- 2 cloves
- Pine nuts
- 1/3 cup
- Parmesan cheese
- 1/2 cup, grated
- Olive oil
- 1/2 cup
- Salt
- 1/4 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
Instructions
- In a food processor, combine the rocket leaves, garlic, pine nuts, and Parmesan cheese. Pulse until the mixture is coarsely chopped.
- With the food processor still running, slowly drizzle in the olive oil. Continue to process until the pesto reaches your desired consistency. The pesto should be smooth but still have some texture.
- Season the pesto with salt and black pepper to taste. Adjust the seasoning as needed.
- Transfer the rocket pesto to a jar or airtight container. The pesto can be stored in the refrigerator for up to one week.
- Serve the rocket pesto as a spread on sandwiches, toss it with pasta, or use it as a dip for raw vegetables. You can also use it as a marinade for chicken or fish, or as a flavorful addition to salads.
Dietary Information
Servings: 8 • Dish Type: Sauce/Dip • Prep Time: 10 minutes • Cook Time: 0 minutes • Calories: 180 • Fat: 17g • Carbs: 2g • Protein: 4g • Sodium: 150mg • Sugar: 0g
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