Rocket (Arugula) and Basil Pesto
This is a vibrant, peppery version on a classic basil pesto –and likely to save you a little money. Use in swirled through pasta dishes, as the basis of a salad dressing, swirled into minestrone soup, or spread onto toasted sourdough.
Servings: 1 small jar
Calories: 1407kcal
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.
Nutrition
Calories: 1407kcal | Carbohydrates: 11g | Protein: 14g | Fat: 149g | Saturated Fat: 23g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 97g | Cholesterol: 26mg | Sodium: 536mg | Potassium: 399mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2180IU | Vitamin C: 15mg | Calcium: 361mg | Iron: 3mg