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Makes about 6 portions

3 cloves garlic
50g parmesan or strong cheddar, grated finely
50g blanched almonds (optional)
150ml olive oil
a few basil leaves (optional)
½ tsp grain mustard
juice ½ lemon
1 red chilli

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Eat this with linguine, some oily black olives, and a few sunblush tomatoes for a pleasing colour contrast as much as anything. Cranky also suggests stirring into a risotto, half way through cooking the rice for rocket and parmesan risotto.

If you omit the almonds, try serving with toasted pine nuts too.

You can then keep it in a jar in the fridge for at least a month.

Rocket Pesto

Rocket, parmesan, looots of garlic, lemon juice and almonds all blended into a knobbly paste.


Throw everything into a small blender with a generous amount of seasoning and whizz until smooth. Simple as that! Adjust the amount of seasoning and lemon juice according to taste and decant into a clean dry jar.

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