Rocket pesto

Preparation info
    • Difficulty


Appears in
The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

An identical recipe to the basil classic, this has the peppery flavour of rocket which is just as happy in the company of pinenuts, garlic, olive oil and parmesan as basil is, and can be used in the same way.


  • 100 g rocket
  • 50 g pinenuts lightly toasted
  • 2 cloves


PUT EVERYTHING EXCEPT THE OIL and cheese in a food processor and blend to a coarse puree. Add half the oil and the parmesan and blend again for a few seconds. Transfer the pesto to a jug or bowl and stir in the rest of the oil, or as much of it as you think the pesto needs. As with other pesto, store it thick and dilute with olive oil when needed. Store with a thin film of olive oil on top.