Rocket (arugula) pesto

Name: Rocket (arugula) pesto
Prep time: 15 min
Total time: 15 min
Cuisine: Italian, Mediterranean, European
Ingredients: 1 garlic clove; ¼ tsp salt; 40 g pine nuts; 90 g wild rocket, or arugula; 90 g Parmigiano Reggiano, grated; 190 ml extra virgin olive oil

2 steps

Prep:15min

A delicious alternative to the classic basil version ⁠— excellent tossed through pasta or drizzled over eggs and salads

Updated at: Thu, 17 Aug 2023 09:48:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories2247.9 kcal (112%)

Total Fat230.1 g (329%)

Carbs15.1 g (6%)

Sugars2.7 g (3%)

Protein41.2 g (82%)

Sodium2165 mg (108%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1garlic clove

¼ tspsalt

40gpine nuts

90gwild rocket

or arugula

90gParmigiano Reggiano

grated

190mlextra virgin olive oil

Instructions

Step 1

Using a pestle and mortar, grind the garlic and salt until smooth. Add the pine nuts and continue until they have broken down. Add the rocket and grind again until the leaves have turned to a rough paste. Finally add the grated cheese and crush it in. Once you are happy with the texture of the pesto, add the oil and mix well. Toss through freshly cooked pasta, spread onto puff pastry before baking, or drizzle over roasted vegetables . The pesto can be stored in an airtight container in the fridge for up to 5 days.

Cook's tip

Step 2

This recipe is a great way to use up leftover rocket (or other greens). Freeze in individual portions ready to stir straight into hot pasta or risotto.

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