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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
