Roquette Pesto

Forget everything you know about pesto.

This is not your traditional basil version. Rocket (also known as arugula in English or rucula in Italian) brings a peppery, spicy, mustardy bite with subtle nutty undertones and a slightly earthy, almost minty finish that takes pesto to a whole new level. Paired with the salty twist of Granarolo Quattrocento, my favourite budget-friendly substitute to Parmesan, this is hands down the best pesto I've ever made. Three ingredients, five minutes, and a flavour that will change the way you look at that little green jar forever.

Ingredients:

• 50 grams fresh rocket leaves (I use the locally produced Zardin La Laura 80g packet, full of freshness)

• 75 grams Granarolo Quattrocento cheese, cut into small cubes (about half a 150g wedge)

• 4 tablespoons olive oil (plus extra for blending and sealing)

• 1 pinch salt (to your taste)

  
  

A little note: the brands I mention are simply what I use in my kitchen. They are suggestions, not requirements. Feel free to use whatever is available to you or fits your budget.

Instructions:

1. Prepare the rocket leaves: Take 50 grams fresh rocket leaves (I use the locally produced Zardin La Laura 80g packet, full of freshness) and tear them into smaller pieces by hand so they mix more easily. Place them into a small blender.
   

2. Add the cheese: Add 75 grams Granarolo Quattrocento cheese, cut into small cubes (about half a 150g wedge) cut into small cubes to the blender with the rocket.

   
   

3. Blend with olive oil: Pour 4 tablespoons olive oil (plus extra for blending and sealing) generously over the rocket and cheese and blend everything together. If the mixture looks too dry or sticks to the sides of the blender, add a little more olive oil through the process to smoothen the texture. It needs to blend smoothly.

   
   

4. Season, store and seal: Taste and adjust 1 pinch salt to your liking. Transfer into a container and pour a thin layer of olive oil over the top of the pesto to prevent it from oxidising. Store in the fridge until ready to use.

   
   

Watch me make it!

https://video.wixstatic.com/video/ffb22c_88df4a12243f4b57aed3ab6027ffe332/720p/mp4/file.mp4

Serve and Enjoy!

I love eating this pesto with pasta, on a caprese salad, stirred into a salad dressing, or alongside a pan-seared fish. It is incredibly versatile and keeps beautifully in the fridge as long as you seal the top with a layer of olive oil to prevent oxidation. Make it yours.

Bon appétit!