Rocket pesto
Pesto is very versatile both in its uses and in the ingredients with which it is made. The inspiration for this rocket pesto came when I was pondering what I could use to provide a splash of colour and a burst of flavour to my little tomato tarts. And the combination of the green and the red proved to satisfy my irrational urge to cook food the colours of Christmas.
If you are in fact making this pesto for the tomato tarts then you will have plenty left over. My flatmates have loved it as an accompaniment to crackers and cheese which we indulge in from time to time after work with a glass of wine. I whisked it through my scrambled eggs the other morning for breakfast, and should I be lucky enough to find there is still some left in the fridge tonight then I will toss it through the new seasons potatoes I bought at the market over the weekend.
Ingredients
Makes 1 cup
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- 1 bag rocket (120g)
- 50g pinenuts
- 80ml olive oil
- 60g parmesan
- 1 clove garlic
- s&p
Method
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- 1. Combine all the ingredients in the blender and blend until the desired consistency is achieved. I made mine fairly smooth for the tomato tarts but a more chunky consistency is great for more rustic dishes such as wood fired pizza, risotto or pasta.
I like it, a very good photos
Best for you
Ana
LOVE pesto!
this is a type of pesto i’ve neither seen nor tried, but darn–it’s GORGEOUS!
Just made this and it looks so amazingly green and luscious! And tastes so much better than store bought stuff. I added a few basil leaves too for extra flavour….I have a bountiful crop being the end of summer so will try some straight basil pesto too. Can you freeze pesto to save and use later?
Yes – you can definitely freeze pesto to use later. Isn’t it fantastic how much better homemade pesto tastes – I’ll bet you never look back!
Emma
Hola Emma,
I love the sounds of this pesto – gorgeous green too. I have several arugula patches in the garden right now so I’ll be making some soon – probably with local pepitas and Dutch queso de bola (as that’s what I can find in this part of Mexico, both are great in pesto). Gracias!
xo Patty
Hi Patty!
It is lovely to hear from you! I am glad you like the pesto recipe. How lukcy that you have a patch of arugula! I have just planted some in my garden so fingers crossed the winter is kind.
What a fantastic combination with the pepitas and queso de bola – yum!
Happy cooking all the way over there!
Emma
This is totes getting put into regular rotation! Only improvement would be to dry pan toast the pine nuts or maybe just a portion for a range of pine nutty flavors. Cheers!
Hello!
I am glad you like the sound of the pesto – great idea toasting a portion of the nuts too. I will have to give that a go next time I make this!
Happy cooking!
Emma