Rocket (Arugula) and Pecan Pesto

My family loves pasta with pesto, but there is no basil in the garden in winter. The little jars from the supermarket are all right, but not nearly as nice as freshly-made pesto.

Yesterday I decided to try making rocket pesto instead. There is ample rocket in the garden, as you can see. I allow the rocket to flower because I don't mind if it self-seeds. I use it often; in salads, as a herb, as a green vegetable, and as a lettuce substitute.

Most recipes call for walnuts in rocket pesto, but I used pecans because I had them in the cupboard.

rocket in flower

a couple of curious onlookers

ready to go

Here is the recipe. Any leftover pesto can be stored in the fridge in a sterilised jar with a thin layer of olive oil on top to seal.

Kate's Rocket and Pecan Pesto

Ingredients

3 C rocket (I used more because I had plenty)

4-6 cloves garlic, to taste

1/4 C pecans

1/4 C freshly grated parmesan

1 C olive oil

salt to taste

Method

Blend washed rocket and oil in a food processor or blender. Add remaining ingredients and blend until you have the texture you prefer: I like a bit of crunch left in the nuts rather than a smooth puree. You could also use a mortar and pestle to do this.

Serve with pasta, as a dip with flatbreads and crudites, or use as a substitute for basil pesto.

bottled pesto