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Rocket & Basil Pesto

15 mins
serves
2 cups
Download recipe
15 mins
serves
2 cups
Download recipe

Ingredients

  • 1 x 100g packet Leafy Patch Rocket Leaves
  • 1 cup basil leaves
  • Juice of 1/2 lemon
  • 100g pine nuts
  • 1 large clove garlic, crushed
  • 150g coarsely grated Parmesan cheese
  • 150ml olive oil

‍

For serving

  • Crusty Bread
  • Fresh Ricotta, Antipasto or Sliced Ripe Tomato

Tip

Try serving Rocket Pesto in the following ways:

  • Tossed through freshly cooked pasta or gnocchi.
  • Serve as a chunky dip when guests come around.
  • Toss bocconcini through pesto and serve as starter or with antipasto.
  • Spread on sandwiches.
  • Add a little extra oil and lemon and use as a salad dressing over freshly cut tomatoes and baby spinach.

Method

  1. Wash the Leafy Patch Rocket Leaves and basil and place in a food processor.
  2. Add garlic and Parmesan and blend until finely chopped.
  3. Add pine nuts and olive oil to the processor, process until  a chunky paste is formed.
  4. Spoon into a bowl and refrigerate for at least 1 hour before serving with antipasto, ricotta and fresh bread.

Nutritional information (per serve)

Energy

512.5

KJ

Protein

3.5

G

Total Fat

12

G

Saturated Fat

2.5

G

Carbohydrates

0.4

G

Sugars

0.3

G

Dietary Fibre

0.4

G

Sodium

103

MJ

Calcium

91.5

MJ

Iron

0.3

MJ

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