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Rocket pesto sauce Recipe

  • 1

    Preheat the oven to 180'C.

  • 2

    Roast the pine nuts in the oven for 6 minutes until golden brown.

  • 3

    Finely grate the parmesan. Finely dice the garlic. Squeeze the juice from the lemon. Remove the stalks from the rocket if necessary.

  • 4

    In a pestle and mortar, crush the rocket leaves with the garlic, salt and olive oil until you have a rough puree.
    Stir in the parmesan cheese and then add the pine nuts. Crush the pine nuts slightly and then add the lemon juice.

  • 5

    Check the seasoning and serve with fresh pasta.

Chef's tip

«This can also be made in a mini food processor. remember to stir in the parmesan just before serving..»

A delicious alternative to basil pesto made using fresh rocket leaves, pine nuts, garlic and fresh parmesan.

Rate this recipe :

(16 votes)

  • Preparation  10mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Garlic clove(s) : 1 whole
  • Pine kernel(s) : 25 g
  • Parmesan : 25 g
  • Rocket : 100 g
  • Olive oil : 50 ml
  • Lemon(s) : 0.5 whole
  • Fine salt : 3 pinch(es)
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