Rocket and Pea Pesto

Name: Rocket and Pea Pesto
Ingredients: Salt and freshly ground black pepper; 50 g (1¾ oz) Parmesan or vegetarian Italian hard cheese, grated (shredded); 2 garlic cloves; 6–8 tablespoons olive oil; Salt and freshly ground black pepper; 50 g (1¾ oz) rocket (arugula), roughly chopped; 50 g (1¾ oz) rocket (arugula), roughly chopped; 75 g (2½ oz) pine nuts; 50 g (1¾ oz) Parmesan or vegetarian Italian hard cheese, grated (shredded); 100 g (3½ oz) frozen peas

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

The pepperiness of rocket (arugula) and the sweetness of peas perform a lovely dance in this spin on the classic version.

Ingredients

100 g (3½ oz) frozen peas
50 g (1¾

Sauce
Gluten-free
Vegetarian

Method

Place the frozen peas in a heatproof bowl and cover with freshly boiled water to defrost. Leave for a few minutes, then drain well. (Alternatively, microwave the peas for 2 minutes.)

Put the peas and all the remaining ingredients (except the oil) into a food processor, season with salt and pepper, and pulse until everything is finely chopped.

Drizzle in the oil while blending to