Rocket Pesto (Arugula Pesto)

This rocket pesto (arugula pesto) is a peppery and nutty twist on traditional Genovese pesto. Made with rocket, toasted hazelnuts, basil, and parmesan it is perfect for pasta, sandwiches, or drizzling over veggies.

Rocket Pesto (Arugula Pesto): A Punchy Twist on a Classic Sauce

This rocket pesto is a vibrant and peppery variation of the traditional Italian basil pesto. It combines rocket (also known as arugula in the US) with toasted hazelnuts, basil, parsley, garlic, parmesan, and extra-virgin olive oil.

The result is a deliciously nutty and bold pesto that is incredibly versatile and that you can toss in warm pasta, spread on sandwiches, stir into soups, or mix into salad dressings.

For maximum flavour, make sure you use the best quality extra-virgin olive oil you can get. It really makes a difference.

You can swap the hazelnuts for pine nuts, almonds, or walnuts.

🌱 MAKE IT VEGAN :  Swap the parmesan for nutritional yeast (or grated vegan Parmesan)

How to Enjoy This Rocket Pesto (Arugula Pesto)

This pesto is incredibly versatile, and is perfect to add a burst of flavour to many different dishes. Here are some ideas on how to use it:

• Pasta: Toss it with your favourite pasta for a quick and flavourful meal.
• Pizza Topper: Use it as an alternative to tomato sauce on homemade pizzas or flatbreads.
• Drizzle: Drizzle over roasted vegetables like courgettes, potatoes, aubergines, carrots, or over eggs or grilled tofu.
• Spread: Use it as a condiment on sandwiches or wraps.
• Grain Bowl: Stir it into quinoa, farro, bulgur wheat or rice bowls.
• Salad Dressing: Thin it with additional olive oil and lemon juice for a tasty salad dressing.

Other Pesto Recipes To Make At Home

• Carrot Top Pesto
• Watercress Pesto
• Kale Pesto
• Vegan Pasta Primavera with Watercress & Almond Pesto

Watch How To Make This Rocket Pesto (Arugula Pesto)

How To Make This Rocket Pesto (Arugula Pesto)

Equipment

The quickest and easiest method to make this rocket pesto (arugula pesto) is to use a food processor. This will give the pesto a slightly chunky texture.

If you do not have a food processor, you can also use a blender (perfect if you prefer an ultra-smooth, creamy texture) or a mortar and pestle which will yield a more rustic, textured pesto.

Ingredients

To make this rocket pesto (arugula pesto) you will need:

• hazelnut
• rocket (arugula)
• basil
• parsley
• garlic
• salt
• parmesan of choice
• extra-virgin olive oil

Step 1: Toast the Hazelnuts

Dry toast the hazelnuts in a frying pan until fragrant.

Step 2: Whizz the rocket pesto (arugula pesto)

Except for the olive oil, place the hazelnuts and remaining ingredients in the bowl of a food processor. Whizz until smooth.

Step 3: Add the Olive Oil

Drizzle the olive oil in the pesto until you have your desired consistency. Transfer to an airtight jar. Keep refrigerated when not using.

Storage Tips

Here are my top tips to maintain the vibrant flavour and color of this rocket pesto (arugula pesto):

Refrigeration

• Store in an airtight container in the refrigerator for up to 5 days.

Freezing

• Freeze in ice cube trays for convenient portion sizes.
• Once frozen, transfer cubes to a freezer bag and store for up to 3 months.
• Thaw in the refrigerator overnight before use.

I hope you enjoy this rocket pesto (arugula pesto) recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Other Things You Might Like

• Pasta with Tahini Sauce
• Beetroot & Cauliflower Kale Salad with Pesto Dressing [vegan] [gluten free]
• Mushroom Sandwich
• Miso Pasta With Spring Vegetables
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