Snapguide

How to cook a rocket pesto

Have too much rocket leaves or mizuna and don't know what to do with them? Make a rocket pesto you can use as a delicious sauce for pasta, meat, fish or as a dip!

3
STEPS
INGREDIENTS
Toast pine nuts over a low heat until lightly brown

Toast pine nuts over a low heat until lightly brown

Wash mizuna leaves (rocket can also be used). Smash and peel garlic clove. Chop Parmesan cheese into rough squares of 2cm .

Wash mizuna leaves (rocket can also be used). Smash and peel garlic clove. Chop Parmesan cheese into rough squares of 2cm .

Place all ingredients in the food processor or blender. Add olive oil and lemon juice.

Place all ingredients in the food processor or blender. Add olive oil and lemon juice.

Blend at medium speed for 40 seconds. Add more Parmesan if you want a chunkier consistency or more olive oil if you want it wetter. Taste and adjust with salt and pepper.

Blend at medium speed for 40 seconds. Add more Parmesan if you want a chunkier consistency or more olive oil if you want it wetter. Taste and adjust with salt and pepper.

Pour into a jar and store in the fridge for up to a week. Use on cooked pasta as a stir in sauce, fish or meat as a topping. Bon Appetito!

  • 100g mizuna or rocket leaves washed and trimmed
  • 80g Parmesan cheese, chopped roughly
  • 1 tsp salt
  • 1 tblsp lemon juice
  • 1 garlic clove
  • Pepper to taste
  • 100g pine nuts
  • 150ml olive oil
  • 1 food processor
Sydney, Australia
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