Super Seedy Rocket Pesto

When the season for basil is behind us, this alternative pesto is perfect for a quick pasta meal, as a dip for your favourite crudités, or spread on some grilled bread for a quick bruschetta side dish. 

Makes enough for 4 servings of pasta


    • 1 large bunch of rocket (roughly chopped)
    • 3 heaped teaspoons of mixed seeds (or you can use pumpkin, sunflower or linseed if you don't have a mix)
    • 2 cloves of garlic (peeled)
    • 100ml extra virgin rapeseed oil or¬†light olive oil
    • 50g grated Yarg or Parmesan (the cheese is entirely optional)
    • Juice of 1/2 a lemon or 1 tablespoon of cider vinegar
    • Salt


    1. Bring a large pan of water with 1 heaped teaspoon of salt to a fast boil and blanch the rocket for a few seconds until just wilted. Remove with a small sieve or slotted spoon and immediately dunk into a bowl of cold water to stop the cooking process (Leave the water to boil for your pasta if you need it)
    2. Place the garlic, seeds, a good pinch of salt and the lemon juice into a blender and pulse until the seeds have started to form a paste but are still nice and chunky.
    3. Squeeze any moisture out of your blanched rocket to stop your pesto from getting too wet and then add this to your blender, then pulse until you have a nice course pesto. Taste, season if needed, and if you're adding cheese now is the time to fold it in.

    Tip #1: For a smoother, bright green pesto, use a more powerful stick blender on full power.

    Tip #2: If having pasta, stir some of the pasta's starchy cooking water into the pesto to loosen it before mixing with your pasta. This will give you a nice silky sauce.

    Tip #3: Blanching the rocket before blending helps to keep it bright and green for longer

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