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Rocket and spinach pesto recipe
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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
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
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Energy
525kj
125kcal
6%
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Fat
13g
14%
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Saturates
2g
10%
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Sugars
1g
1%
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Salt
0.5g
<1%
of the reference intake
Carbohydrate 0.8g
Protein 2.9g
Fibre 0.5g
Method
- 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.