This is a vibrant, peppery version on a classic basil pesto – and likely to save you a little money. Whilst a jar of readymade pesto is extremely handy as a store cupboard staple, nothing compares to the flavours of the freshly made version. And with no hidden ingredients. Use in swirled through pasta dishes, as the basis of a salad dressing, swirled into minestrone soup, or spread onto toasted sourdough.
Ideas for using your fresh rocket and basil pesto
Pasta – For a simple weeknight dish, simply cook your favourite pasta shape per the instructions, add in cherry tomatoes halved, a protein of choice such as halloumi or chicken cut into bite sized pieces, and stir in 2 tbsp of your rocket and basil pesto.
Salad Dressing – In a clean jar, mix 2 tbsp of the pesto with 1 tsp apple cider vinegar, and 2 further tbsp of extra virgin olive oil and drizzle over the salad of your choice or some mixed roasted vegetables straight out the oven.
Bruschetta – Top toasted sourdough with the pesto, add a liberal spread of ricotta and top with parma ham – or keep it vegetarian with some roasted red peppers.
Pizza – Rocket is a great addition on top of pizza, especially those with a good amount of cheese and or ham.
Other recipes to try
Both of these key ingredients can be used in a variety of ways, for the main part as a side dish. Here are some other recipes to try:
Growing rocket and basil
Rocket (Arugula) is fast-growing, loves either containers or garden beds. It doesn’t need much space – therefore making it the ideal salad leaf. Rocket likes full sun but it prefers the early spring or early autumn. It’s also a quick grower. Within 4 weeks you could be picking the first young leaves – picking the outer leaves encourages new growth.
Basil needs warmth, therefore it is best grown on a windowsill that gets a lot of sun or a greenhouse. To start out sprinkle the seeds on top of fine compost – they don’t like to be covered – and keep moist but not too wet. Basil hates too much water. Once the seedlings are 2” tall you can carefully transplant into bigger pots giving them space to grow. Now you should always water from the bottom of the pot of basil as well as pinching out the tips regularly. This encourages the basil to become stronger and more bushy.
You can use a variety of nuts in this pesto. Walnut works well and gives a stronger flavour, or for a creamier option you can try macadamia.
You can always freeze small portions of the pesto in an ice cube tray to preserve for longer.
You will need to put it in a small container and ensure you cover the top with a layer of olive oil. The pesto should keep for another 2-3 days in the fridge this way.
Rocket (Arugula) and Basil Pesto
Equipment
- 1 smaller processor or blender
Ingredients
- 25 g rocket arugula
- 25 g fresh basil leaves
- 1 clove of garlic
- 25 g pinenuts see notes for variation
- 30 g grated parmesan or pecorino
- 1 tbsp olive oil
- ½ lemon juiced
- 120 ml extra virgin olive oil
- Salt and pepper
Instructions
- In a small food processor/blender, combine the rocket, basil, garlic, pinenuts (or alternative), and the cheese and blend until finely chopped.
- Add the oil in, either drizzling into the blender or adding in 3-4 batches, until you have a smooth and creamy consistency. You may need to stop and scrape down the sides occasionally.
- Season and if the consistency is too thick you can add a little water.
- Place the pesto in a jar and store in the fridge. With the top layer covered in oil, it will keep for a week.
Notes
- You can use a variety of nuts in this pesto. Walnut would work well and give a stronger flavour, or for a creamier option you can try macadamia.
- You can always freeze small portions of the pesto in an ice cube tray to preserve for longer.
