Arugula pesto (rocket pesto)
An easy, tasty variation on a classic pesto that's perfect with pasta.
Servings: 3 -4
Calories: 267kcal
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Ingredients
- 1 oz pine nuts
- 2 ½ oz arugula rocket
- 1 clove garlic small-medium, peeled and roughly chopped
- 1 oz parmesan grated
- ¼ cup extra virgin olive oil or virgin olive oil
Instructions
- Lightly toast the pine nuts either in a dry frying pan over a medium heat or under the broiler/grill until lightly brown. Keep an eye on them as you don't want to burn them and they can go quickly.
- Put the arugula/rocket in a food processor and pulse until well chopped. Scrape down the sides, as needed. Add the garlic and pine nuts and pulse to break everything up. Then add the parmesan and pulse to mix. Again, scrape down as you go as needed.
- Add the olive oil while the food processor is running, if an option, or else add a little at a time, pulsing in between. Stir and either use or transfer to a sealable container and cover with a layer of olive oil and store in the fridge until needed.
Video
Nutrition
Calories: 267kcal | Carbohydrates: 2g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 158mg | Potassium: 143mg | Vitamin A: 635IU | Vitamin C: 3.9mg | Calcium: 150mg | Iron: 1mg
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