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Rocket and spinach pesto recipe

Rocket and spinach pesto recipe

18 ratings

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

Each serving contains

  • Energy

    525kj
    125kcal     6%

  • Fat

    13g 14%

  • Saturates

    2g 10%

  • Sugars

    1g 1%

  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 0.8g Protein 2.9g Fibre 0.5g

Method

  1. Toast the pine nuts in a dry frying pan over a medium heat until golden. Watch very carefully as they will burn in seconds.
  2. Tip into a food processor with the rocket, 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.
  3. Taste and adjust the seasoning and add more lemon juice if necessary. Use with pasta or gnocchi.

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