Rocket pesto

Rocket pesto

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(1 ratings)

Prep: 5 mins no cook

Easy

makes 1 small jar

For a change from the traditional basil variety, this quick and easy peppery pesto is delicious dolloped on pasta or drizzled over summer salads

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal84
  • fat9g
  • saturates2g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0g
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Ingredients

  • 50g pine nuts
  • 100g rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 50g parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 150ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove

Method

  1. Combine the pine nuts, rocket, Parmesan, olive oil and garlic clove in a blender. Season and blend to a paste. Will keep in the fridge for up to 5 days.

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Comments, questions and tips

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rachel_r
7th Feb, 2017
3.8
Lovely way to use up some rocket that was about to go off. I didn't have any pine nuts so used cashews and I replaced the parmesan with yeast flakes, but it still looked like the photo and went very well with gnocchi.
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