If shop-bought pesto has never quite convinced you, this fresh rocket and basil version might change your mind. It takes about ten minutes, tastes far brighter than anything from a jar and is wonderfully easy to adjust as you go.
Traditional pesto brings together basil, pine nuts, Parmesan, garlic and olive oil. My version makes peppery rocket the star, with basil for sweetness and fresh lemon to lift everything. Use it with pasta, spoon it into burgers, spread it over crostini or coat chicken with it before baking.
Makes
About 200g
Preparation
10 minutes
Cooking
None
Ingredients
- 60g rocket
- 15g fresh basil leaves
- Juice of 1 lemon
- 20g finely grated Parmesan or vegetarian Italian-style hard cheese
- 3 garlic cloves, peeled
- 20g pine nuts
- 75–100ml extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Method
- Start blending. Put the rocket, basil, lemon juice, grated cheese, garlic and pine nuts into a food processor or blender. Add 75ml of the olive oil.
- Whizz until combined. Blend to your preferred texture, stopping to scrape down the sides when needed. For a looser, smoother pesto, add the remaining olive oil a little at a time.
- Taste and adjust. Season with salt and black pepper. Add a little more lemon for freshness, cheese for savouriness or pine nuts for a rounder flavour. This is where you make it your own.
How to store it
Spoon the pesto into a clean airtight container and refrigerate immediately. Use within 3–5 days. For longer storage, freeze it in small portions and defrost only what you need.
CATHERINE’S TIP
Treat the quantities as your starting point, not a set of handcuffs. Rocket varies in pepperiness and lemons vary in sharpness, so taste before adding all the lemon or oil. Freeze leftovers in an ice-cube tray; once solid, transfer the cubes to a freezer bag for instant portions to stir through pasta, soup or sauces.
