I’ve been eating quite a lot of my free from rocket pesto over the past few weeks, so I thought why not share it since it’s not just yummy but super easy and quick to make too.
I’m a big fan of rocket, I know that’s quite random but I really love it! Not just in salads but I add it to stir fry’s, pasta dishes and anything else that could do with that peppery feel. I’ve also discovered rocket pesto is the best! We all love ‘normal’ basil pesto, right? and don’t get me wrong I’m a big basil fan too but rocket pesto is the way forward for my pesto needs! The best thing about making pesto is that it’s so easy and quick to make. Plus, you can make a jar of it and keep it for about a week in the fridge to use when you wish, just the same as if you bought it. I don’t just use it on pasta either, there are loads of different ways like in my pics below. So give at a go and see how great it is.
- 1 large Garlic clove
- 50 g Pine nuts, lightly toasted
- 100 g Wild rocket
- 50 g Dairy free cheese, grated
- Juice of 1 lemon
- Pinch of salt
- Pinch of pepper
- 125 ml Extra virgin olive oil
The easiest way to make this is in your food processor. Add the garlic, pine nuts, dairy free cheese and rocket, then pulse until it is mixed well but still with some texture.
Turn the mixture into a bowl, add a pinch of salt and pepper along with the lemon juice and stir through. Pour in the olive oil and mix well.
I then keep it in an air tight jar and I add a little more olive oil just to cover the top.