Rocket & basil pesto recipe

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rocket and basil pesto in a jar with flatbreads


Makes 1 jar


  • 1 clove of garlic
  • 2 tablespoons rapeseed oil
  • 60g rocket, washed
  • 1 large handful basil leaves and stalks
  • 15g Parmesan, finely grated
  • 1 heaped tablespoon nuts (walnuts, cashews, hazelnuts, pine nuts or a mixture)
  • 1 pinch salt
  • 3 tablespoons rapeseed oil to loosen
  • Juice of 1/6 lemon

You will need a food processor


Prep time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes

Rocket & basil pesto recipe

A fresh jar of pesto is such a versatile ingredient, and a great thing to have in your toolbox. It’s fantastic for pepping up a roasted vegetable and feta salad or a bowl of lentils, hummous and poached eggs for lunch; delicious with avocado and toast as an afternoon snack; super quick and easy to add to a drop of cream, eggs and Parmesan for a carbonara sauce in the evening. The choices are endless.


Place the garlic and 2 tablespoons of rapeseed oil in the food processor. Blitz until it has broken up. Add the rocket, basil, Parmesan, nuts, salt, oil and lemon. Blitz again. Taste and adjust the salt, lemon or oil as necessary. Spoon into a jar.

Cover the top with a little oil. You can store it in the fridge for up to a week. It will get stronger every day!



Other interesting ways of using this delicious pesto up are to spread it over a pizza base or open tart instead of using a tomato sauce, or loosen it with oil to drizzle over a tomato and mozzarella salad, or stuff into a chicken breast and wrap with pancetta. What other ways can you think of to use it?”

  • Vicki Bannister
    Posted at 15:33h, 21 April

    So helpful to have these sauce ingredients, really helpful. Pesto, after all, is loved by everyone!

  • Annabel Gonifas
    Posted at 09:58h, 30 April

    FAB! I’m super pleased you found it helpful Vicki.

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