Tuesday, 11 August 2015



Rocket – known as salad rocket, garden rocket, rucola, rucoli, rugula, colewort, roquette and, in the United States, arugula. Rocket is a leafy green vegetable and has a pungent, peppery flavour that is exceptionally strong for a leafy food. Young leaves are frequently used in salads. Rocket is rich in vitamin C and potassium. In addition to the leaves, the flowers, young seed pods and mature seeds are all edible. 
I have an abundance of rocket growing in my garden, so I decided to try making some pesto. Classic pesto is made with basil, pine nuts, garlic, olive oil and parmesan cheese. With this recipe I have substituted the basil with rocket and the pine nuts with pistachios. This pesto has a wonderful pleasing peppery flavour. Making your own pesto is easy, so go ahead and give it a try!


75g Rocket leaves                       
25g Pistachio nuts shelled 
1 Garlic clove, crushed and peeled
175ml  Olive oil
40g Parmesan cheese, finely grated


Take the rocket leaves, rinse briefly and pat dry. Place the rocket leaves, pistachio nuts, garlic clove and olive oil in a blender, season with salt and blend until smooth. Remove to a bowl and fold in the grated parmesan cheese. Taste and season with more salt if necessary.

Pour the pesto into a sterilised jar, seal and keep in the fridge. Use within three weeks, if you can make it last that long! 


This pesto is good over pasta, bruschetta, salad leaves, chicken, as a pizza topping. Its uses are endless, just use your imagination. Enjoy......

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