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Rocket Pesto


• 1 small garlic clove

• Pinch of sea salt

• 25g pine nuts or macadamia nuts

• 50g rocket leaves

• 25g Parmesan, finely grated

• 125ml extra-virgin olive oil


• Put the garlic and salt into the bowl of a small food processor and pulse.

• Add the pine nuts and pulse until roughly chopped (be careful not to over-process). Add the rocket and pulse carefully until it is well mixed, but still very textured.

• Pour in the olive oil and mix well until you have a juicy paste, seasoning to taste as you go.

• Turn into a bowl and stir through the Parmesan.

I love this rocket pesto, it has a stronger flavour than the traditional basil pesto, however if you don’t feel so adventurous you might try 50% basil and 50% rocket leaves. I only add the parmesan cheese if I am going to use the pesto immediately. If I plan to keep it in the fridge (make sure there is always a bit of oil covering the surface) I add the cheese as I need it.

Mamma Maria xx