Basil, Pinenut and Rocket Pesto

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Once you make this fresh and aromatic basil and rocket pesto with pine-nuts and parmesan you just won’t go back to any other recipe.  It is so easy to make, aromatic, robust and screams freshness.

Pesto originates from Italy, and consists of crushed garlic, basil, roasted pine-nuts and Parmigiano or Pecorino.  For a robust flavour and vibrant green colour, have added rocket.  It is so simple to make and will leave you surprised as to how different it tastes and looks to the store bought variety.

You can substitute the basil with parsley if you have to. The flavour will be milder.

I always use a Robust Flavoured pure olive oil when making the pesto.

Suggested Use of Pesto

The possibilites are endless… lightly drizzled over salad dressing, flavouring for a meat dish or stirred through for a quick and flavoursome pasta dish like our Easy Vegetarian Pasta with Basil Rocket Pesto Recipe.

Spelt Pasta with Basil Pesto
Spiral Pasta with Basil and Rocket Pesto

It’s worth growing this herb yourself so that you don’t have to worry whether you have it in stock. If growing things is not your thing, don’t worry basil is probably one of the easiest herbs to grow.  It thrives either in a pot or on the ground in full sun or semi-shade.

 

Basil, Pinenut and Rocket Pesto

Basil, Pinenut and Rocket Pesto

A fresh, vibrant and bursting with life rocket and basil pesto pasta recipe. Once you make this pesto you won't go back to store bought. It is aromatic, robust and screams freshness.

Ingredients

  • 2 large bunches of basil
  • 1/4 cup extra virgin olive oil
  • 1 small bunch of rocket
  • juice of 1 lemon
  • 100g pine-nuts
  • 1/4 cup parmesan/parmigiano

Instructions

To help you understand proportions, your basil to rocket ratio is 2:1.

Separate basil stalks from the leaves. You should make up after removing the stalks about 1 cup of packed down basil leaves.

Lightly toast pine-nuts. Use a shallow pan on medium heat, toast and allow to cool.

Place the basil leaves in your blender. Dispose of the stalks. Blitz for 5 seconds.

Add olive oil, lemon juice, rocket, pine-nuts and parmesan into the blender with the basil.

Blend them all together for a 6-10 sec pause mix it through.

You may need a little extra parmesan or basil if your consistency is not what you like.

Blitz for a few more seconds and use as a dipping sauce or as an ingredient to a dish.

Notes

How long you need to blitz your ingredients depends on your blender, and the kind of basil and rocket you are using. The larger leaf variety of basil are softer and easier to blend.

Use less rocket to start with, although I find the rocket is what lends itself the bright green colour.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 116 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 1g
Olives&Feta do not have control over the ingredients you use to make this recipe nor the environment in which you are making them. When Brands of ingredients are specified please check the brand as companies do change their products. Always read the label.

basil pesto pasta with pinenuts, rocket and parmesan

 

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Average rating:  
 1 reviews
by nicole on olivesandfeta

A great recipe. Thank you for posting.

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