Rocket and Walnut Pesto

Name: Rocket and Walnut Pesto
Cuisine: British
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 30 g Parmesan or pecorino cheese, coarsely grated; 30 g Parmesan or pecorino cheese, coarsely grated; 125 ml best-quality extra virgin olive oil; zest of ½ unwaxed lemon; 100 g rocket, rinsed and dried; 3 garlic cloves, roughly chopped; 60 g walnuts

Preparation info

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This recipe is adapted from ScotHerbs’ samphire pesto recipe but substitutes rocket (which is more readily available) for the samphire. It’s delicious stirred into pasta, in sandwiches or as a pizza or Coca Bread topping.

Ingredients

60 g walnuts
100 g rocket, rinsed and dried
3 garli

Europe
United Kingdom
Sauce
Gluten-free
Vegetarian
London

Method

Set the oven to 180°C (160°C fan) and put in the walnuts on a baking tray while it is heating up. They should be toasted in 5 or so minutes.

Put the toasted walnuts, rocket, garlic, oil and lemon zest in a blender and blitz to a rough paste for about 20 seconds. Just before serving, beat in the Parmesan and add salt and freshly ground black pepper to taste.

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