Pistachio & Rucola Pesto

This is wonderful mixed through pasta. It has an interesting sharp-sweet flavour. Sometimes, I leave out the parmesan (although you don’t necessarily have to) and stir a few tablespoons through just-ready roast potatoes, then roast them for another five or ten minutes.


  • 2 garlic cloves
  • 60 g ( cup) shelled pistachios (about 100 g/ oz with shells)
  • 60 g ( oz) rocket (arugula)
  • 40 g ( oz) grated parmesan cheese
  • 250 ml (1 cup) olive oil


Crush the garlic finely with a little salt until it is almost a paste. Put the nuts in a blender and pulse into coarse bits. Add the rocket and continue to pulse until you have a crumbly, not-too-smooth paste. Scrape it out into a bowl, stir in the garlic, parmesan and oil and mix through well. Taste for seasoning — the rocket can be quite peppery and you may not need extra salt either.

If you won’t be using the pesto straight away, or if you have some left over, store it covered with a thin layer of olive oil for up to five days in the fridge. Bring it to room temperature before stirring it into just-cooked pasta.