Rocket and spinach pesto recipe

  • Serves 4
  • 10 mins to prepare and 3 mins to cook
  • 125 calories / serving
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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 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.

Taste and adjust the seasoning and add more lemon juice if necessary. Use with pasta or gnocchi.

  • 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
  • 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


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