Homemade Rocket Pesto

I have the smallest postage stamp of a garden, but despite its size I’m living proof that you don’t need a vast space to grow your own veg. I’m a big fan of growing things in recycled tubs and pots and this year I decided to grow some rocket in a rusty old supermarket basket I found in my Gran’s garage (good stealing Gran!). As a pretty solid weed, it took over in abundance and I was left wondering what I could do with mountains of rocket – and it has definitely got too cold for salads. So I decided to pull it all up and make some rocket pesto, which is actually a good peppery alternative to the basil version.

rocket pesto 5

A good bunch (about 50g) of rocket leaves
1 clove Garlic
Juice from half a lemon
25g lightly toasted pine nuts
25g parmesan
125ml olive oil

rocket pesto 1


Put the garlic, salt and nuts into a blender and pulse until finely chopped – don’t blend for too long or it will start to turn to a paste. Remove from the blender and do the same for the rocket leaves and lemon juice, Blending it briefly with a small dash of the oil. rocket pesto 2

Then remove and combine the nuts and rocket with the remaining oil, mixing well.

rocket pesto 3

This can then be stored in the fridge and used in just the same way as basil pesto. I mixed mine into some cooked pasta, grated on some cheddar and breadcrumbs and gave it a blast in a hot oven. Very tasty it was too.

pesto fusilli

Tia x

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