Michael Daniel

Rocket Pesto

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Preparation info
  • Makes about

    225 g

    • Difficulty

      Easy

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean
The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

  • About

This simple variation on basil pesto has an intriguing flavour. It is softer and more subtle than basil pesto, so goes with a wider range of ingredients. Sometimes we finish this with a few spoonfuls of cream for an even richer effect.

Ingredients

  • large bunch of rocket leaves
  • juice of ½ lemons
  • 2 fat garlic cloves, finely chopped

Method

  1. Using a mortar and pestle or food processor, blend the rocket, lemon juice and garlic with the olive oil, starting with as little oil as possible to keep the herb’s colour. Note the greater amount of lemon juice and garlic to counter the rocket’s pungency. Once you have a smoothish paste you can add the rest.
  2. Add the toasted pine nuts and blend briefly to a lumpy