Rocket Pesto – The recipe


Rocket pesto makes your pesto a little bit different, you can spread it on a toast, toss it on freshly cooked spaghetti, serve it as dip…or even use it as salad dressing! 🙂

1 cup of fresh basil
100g Rocket Leaves
1 cup basil leaves
1 tsp apple cider vinegar
1 tsp maple syrup (optional, I used it because my rocket was a bit too strong)
150ml olive oil
1 tsp salt
130g walnuts
1/2 clove garlic
2 tbsp nutritional yeast

If you use a food processor, like me, combine all the ingredients and process until a smooth paste is formed.
Spoon into a jar and refrigerate for at least 1 hour before serving.

5 thoughts on “Rocket Pesto – The recipe

  1. Pingback: Rocket & Walnut Pesto | The Veggy Side Of Me

  2. Happy Happy Fiesta Friday Lauzan! Thank you so much for sharing this beautiful recipe with all of us for Fiesta Friday today! This is absolutely gorgeous in color…and while I’ve heard of using rocket (arugula) in pesto, I’ve never tried it. I’m totally loving the idea of maple syrup to sweeten it.. You have me inspired. ❤ Awesome post.

    • Thank you, Prudy! And thanks for inviting your readers to Fiesta Friday!! I’m happy you like this recipe, even if it’s not the original pesto from Genova it’s absolutely delicious! If you use pine nuts, you won’t need maple syrup. They are sweeter than nuts.

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