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Pesto with rocket and walnuts, fresh green sauce served
Fresh pesto served with rocket and walnuts

Rocket and Walnut Pesto

Author: Flavelo
Recipes Sauces and Gravies
While classic Genovese pesto is built on basil, this version puts the peppery, slightly spicy character of rocket (arugula) centre stage. The earthy flavour and oiliness of walnuts make an excellent substitute for expensive pine nuts, while lemon juice not only prevents oxidation (keeping the sauce from turning brown) but also highlights the freshness of the green leaves. A 'poor man's pesto' that is richer in taste than you might think.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Food processor or mortar
  • Frying pan (for toasting nuts)
  • Cheese grater

Allergen Information

⚠️ Nuts
⚠️ Milk

Instructions

1 ✓

Toast the walnuts in a dry frying pan for a few minutes until fragrant, then let them cool completely.

Tip: Toasting deepens the flavour, but hot walnuts would cook the rocket, so cooling is important.
2 ✓

Place the walnuts and garlic in the food processor and pulse until coarsely chopped.

Tip: We start with the harder ingredients so as not to over-puree the leaves.
3 ✓

Add the rocket and grated cheese. Continue chopping in pulse mode while slowly drizzling in the olive oil.

Tip: Do not run the machine continuously to avoid heating the cream, which can cause discolouration and flavour deterioration.
4 ✓

Finally, stir in the lemon juice and salt to taste. Taste it!

Tip: The acidity of the lemon juice 'fixes' the chlorophyll, so the pesto stays bright green.

Recipe FAQ

Why has the pesto turned bitter?
Rocket is naturally slightly bitter, but if you blend the olive oil for too long, it can also become bitter (polyphenols). Only chop using the pulse setting!
How long does it keep?
In the fridge, covered with a layer of oil, for 3-4 days.

Ingredients

  • 100 g Fresh rocket (washed, dried)
  • 50 g Walnut kernels
  • 50 g Parmesan cheese (or Grana Padano, grated)
  • 1 clove Garlic
  • 100 ml Extra virgin olive oil
  • 1 tsp Fresh lemon juice
  • 1 pinch Salt