Rocket and spinach pesto recipe
Peppery rocket and tasty young spinach make a delicious fresh pesto to stir into pasta: Simply blend with olive oil, lemon juice, garlic, parmesan and pinenuts and season to taste. Toast the pinenuts for extra flavour but keep a close eye on them in the pan.
See method- Serves 4
- 10 mins to prepare and 3 mins to cook
- 125 calories / serving
Ingredients
- 1tbsp pine nuts
- 25g rocket, washed
- 25g baby spinach leaves, washed
- 1 garlic clove, peeled and chopped
- 1tbsp Parmesan, grated
- juice of 1 lemon
- 30ml extra virgin olive oil
- salt
- pepper
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Shop ingredientsEach serving contains
- Energy
- 525kJ 125.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 0.8gProtein 2.9gFibre 0.5g
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Method
- Toast the pine nuts in a dry frying pan over a medium heat until golden. Watch very carefully as they will burn in seconds.
- Tip into a food processor with therocket, spinach, garlic and Parmesan. Add the juice of ½ lemon and the olive oil and blitz to a chunky paste. You don’t necessarily want a smooth consistency.
- Taste and adjust the seasoning and add more lemon juice if necessary. Use with pasta orgnocchi.
