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Rocket pesto | townfood - recipes, restaurant reviews and food news

Rocket pesto


How often do you find a half empty packet of rocket or a handful of just-past-its-best parsley in the back of your fridge? This is the best way to not let it go to waste. Rocket pesto has a great peppery bite that will add a bit of excitement to lots of meals. It’s particularly good with a beetroot and goats cheese salad, but it’s probably at its best over a big bowl of pasta!


2 handfuls rocket
1 handful flat leaf parsley
2clvgarlic (only 1 if large)
2tbsppine nuts
100mlOlive oil (at most)
1tbspparmesan (or pecorino)
1 squeeze lemon juice


Small jar
Prep time10 minutes
Tagssauce pesto


Lightly toast the pine nuts

Put the rocket, parsley, garlic, pine nuts, lemon juice and half the olive oil into a blender and blitz until smooth. Stir in more olive oil a little at a time until it’s loose, but not too runny.

If you’re not planning to use it right away don’t add the parmesan, put it in a jar and refrigerate.

When you do come to eating it, just stir in the finely grated parmesan.

rocket pesto

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