Skip to content
Rocket and spinach pesto recipe

Rocket and spinach pesto recipe

17 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.