Rocket & Walnut Pesto Recipe

PESTO WITH A TWIST!

With pesto, the possibilities are endless. By switching up the herbs and nuts, a multitude of unique flavour combinations can be created. Our rocket and walnut pesto is no exception. Enjoy the peppery notes in your favourite pasta, as a spread on a sandwich or even as a base to a dressing. With a handy food processor, it’s crazily easy to make, store and enjoy…

The sharpness of the walnut is the perfect foil for the savory rocket. This is another pesto classic worthy of a space in your pantry (and in your pasta).

If you’re feeling bored with traditional Basil Pesto, there’s no reason not to mix things up a little. This recipe has all the tastes and textures you love, but with a more savoury, even slightly bitter, flavour profile – perfect for the refined pesto palette. Some points to note;

• Rocket has many health benefits, including
• Jazz up your pesto easily by switching basil for rocket
• Easily sourced ingredients and quick to make

ROCKET HEALTH BENEFITS

Rocket is high in fiber, antioxidants and glucosinolates, which may reduce the risk of lung, prostate, breast and pancreatic cancer. Furthermore, chlorophyll, in abundance in its dark green leaves, is effective at blocking carcinogens. Rocket is packed with calcium and vitamin K. The latter acts as both a modifier of bone matrix proteins and improves calcium absorption. Thus, rocket promotes bone health and has properties to prevent osteoporosis. Additionally, the herb’s high content of various B vitamins, especially folates, protect brain cells from cognitive decline associated with aging.

ROCKET & WALNUT PESTO PROCESS

Start by washing the rocket (or arugula). Compress it into 3 cups to ensure an intensely herby mixture. Place the leaves into a food processor, along with ½ cup vegetarian or vegan parmesan cheese, 3 cloves of garlic and 1/3 cup nuts. Walnuts (or pecans as a substitute) are used in this recipe. Their rich, buttery texture, and slightly bitter aftertaste, perfectly complements the pepperiness of the rocket. Once all the ingredients are added to the processor, pulse them a few times until they’re finely chopped. The outcome should be a coarse, crumbly mixture.

If you don’t have a food processor, the pesto can be made how it was made traditionally – in a pestle and mortar. Finely chopping the ingredients with a knife or mezzaluna and combining it in a bowl also works just fine.

Once the ingredients have been chopped and roughly combined, the olive oil is added. Setting the processor to a slow setting, ½ cup olive oil can be slowly poured in a steady stream until it is blended into the mixture. Add salt and pepper to taste, giving the pesto given a final mix. It is now ready to serve and enjoy…

PLATE THAT PESTO

Once the rocket and walnut pesto is ready, it can be served how it’s traditionally served, over pasta. We mixed in some fresh rocket leaves and goats cheese or vegan feta. Top off the pasta with a drizzle of olive oil and a final sprinkling of small walnuts pieces. Be sure to store any leftovers (if they are any) in an airtight container and place in the refrigerator. Best served within 2 days, but it will stay fresh for up to 5 days. To preserve it longer, add in a few spoons of lemon juice and/or store in the freezer for later use.

The beautiful thing about pesto is how versatile it is. Besides being served over spaghetti or linguine, it can be stuffed with ricottainto ravioli or layered with roasted mushrooms in a vegetarian lasagna. Rocket pesto can be used as a dip, sauce or marinade. It can also act as the base for a zesty salad dressing or vinigrette. We also love it drizzled over our morning breakfast – think baby roasted tomatoes, mushrooms and eggs. Whatever the accompaniment, this rocket and walnut pesto will surely make it even better!

Rocket & Walnut Pesto

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The Zest Kitchen

Category

Snacks & Dips

Prep Time

20 minutes

Cook Time

10 minutes

Servings: 4-6 servings

Ingredients

• 3 cups fresh rocket / arugula
• 1/3 cup walnuts
• 3 cloves garlic
• 1/2 cup vegetarian or vegan parmesan cheese
• 1/2 cup (120ml) olive oil
• salt and pepper to taste

Instructions

1. Add the rocket, nuts, garlic and parmesan into a food processor or pestle. Pulse (or grind) until the ingredients form into a coarse mixture.
2. While processing, slowly add the olive oil into the mixture in a steady stream until well combined.
3. Add salt and pepper to taste and give the pesto a final mix. Serve immediately and/or store it in a glass jar in the refrigerator.

6.2.9

https://thezestkitchen.com/rocket-pesto