Rocket Pesto Recipe

Instructions: How to Make Rocket Pesto

Step 1: Prepare all Your Ingredients

Rinse the rocket with cold water and dry it properly. You don’t want any excess water in your pesto because it dulls the flavour and thins out the texture.

Peel the garlic clove and grate the cheese if it’s not pre-grated. Then squeeze your lemon juice fresh. Toast the pine nuts in a dry pan for 2 or 3 minutes until they’re golden. This will bring out the nuts’ flavour.

Step 2: Blend the Ingredients

Add all the ingredients to a food processor:

• Rocket
• Garlic
• Lemon juice
• Toasted pine nuts
• A pinch of salt
• Grated cheese (plant-based cheese works)

Pulse a few times to mix it properly. Then, whilst it’s running, drizzle in the olive oil slowly until you reach a thick but spoonable texture. Taste and add more salt, pepper, or lemon juice if needed.

Step 3: Use or Store

You can use the pesto immediately. Use it for pasta, on toasts, or spooned over roasted vegetables.

If you’re saving some for later, spoon it into a clean jar, level the top, and cover with olive oil. Seal it and pop it in the fridge. It will last about 5 days.

Tips for the Best Rocket Pesto

Here are simple tips to get a great rocket pesto every time.

• Always toast the pine nuts. It’s a small extra step, but it really brings out their nutty flavour.
• Use fresh rocket: not one that’s been sitting in the back of the fridge for a week. If your rocket is a bit too peppery for your taste, you can mix in a handful of spinach or basil to soften it.
• Always add the oil slowly while blending because it gives you more control over the texture.

Ingredient Swaps & Add-Ons

The whole flavour of this pesto comes from the rocket.. But if you want a milder version, try mixing in baby spinach or basil.

If you don’t have pine nuts, walnuts or almonds make good substitutes, just toast them first.

For the vegan version, swap the parmesan for nutritional yeast or a plant-based hard cheese. And for a nut-free version, use sunflower seeds or pumpkin seeds instead. It won’t be exactly the same as walnuts and pine nuts, but still tasty.

The lemon juice gives a fresh lift, but you can swap that with apple cider vinegar if needed. Of course, don’t add too much or it will not taste as nice.

And don’t feel limited to using this just for pasta. It’s also great as a dip, a sandwich spread, or mixed into salad dressings.

FAQs

Can I Freeze Rocket Pesto?

Yes. Spoon the pesto into a small container, smooth the top, then pour a thin layer of olive oil over it. That little oil prevents the pesto from browning and keeps the flavour bright. Seal it and freeze. It will last for 2–3 months.

When you want it, thaw in the fridge overnight. Give it a good stir. If it’s a bit stiff, loosen with a splash of olive oil or a spoon of pasta water.

Don’t refreeze once it’s unfrozen, just use it within a few days. It won’t be identical to fresh, but on hot pasta or toast, it will still taste great.

Is Rocket Pesto Vegan?

Not by default. Classic parmesan isn’t vegan (and Parmigiano Reggiano is made with animal rennet, so it’s not vegetarian either).

Just swap the cheese for nutritional yeast or a plant-based hard cheese. Nutritional yeast adds that same cheesy flavour while keeping everything dairy-free. You won’t lose any richness or texture because it still blends up creamy and delicious.