Does the world need another pesto recipe?
Maybe not, but I'll take my chances! 🙂 So I got for you this Walnut Rocket Pesto ! Its a little away from the classic basil one thanks to the edgy, sharp, peppery taste that will awaken your senses for sure!
Apart from my regular coriander mint chutney, I really like to keep a jar of pesto in my refrigerator. Like the chutney, its such a versatile condiment to keep on hand. It gives a tremendous flavour boost to anything you add it to - soups, salads, marinades, sandwiches. Serves as an instant pasta sauce. So wonderful to serve atop toasted baguette slices as an easy appetizer.
Since there is quite a lot of beautiful, fresh Rocket in the market now, I'm nearly ALWAYS buying way more than what we need. As a result, there is rocket in pretty much everything we make. Even dals. Finger lickin' good, if I may say so myself! This time though, I may have overdone it, even by standards and thus, I had a sad-looking bunch in the refrigerator waiting for some lovin'.
Not the one to waste, in it went with the walnuts, garlic and lemon juice for a whiz in the blender and out came a delicious, creamy, VEGAN pesto with a bite and a kick like no other pesto that I have ever tasted. I was a bit worried that this taste would appeal to only the adults of the family, but the little man happily devoured it with pasta for dinner AND asked for a pesto -cheese sandwich for school lunch. Kaachhiiinnnggg!!!!
NOTES:
- You can mix in basil leaves or any other herb to tone down the sharp taste of rocket if you'd like.
- I left out cheese in this recipe since we all prefer the dairy free version. We always add-on top if we want. Also it freezes better that way.
- To prevent your pesto from darkening, simply pour over a couple teaspoons of olive oil, making sure the entire surface is covered. Store in an airtight jar.
I hope you enjoy this as much as we did. I’d love to hear about how it turned out for you. Do leave a comment below and share a picture on INSTAGRAM using the hashtag #tashasartisanfoods !
Walnut Rocket Pesto
Ingredients
- 150 gms Rocket leaves
- 1/2 cup Walnuts
- 1/4 cup Extra virgin Olive oil
- 5-6 cloves garlic
- 1-2 tsp Lemon juice
- Salt to taste
- Black pepper, coarsely ground Optional
Instructions
- Place all the ingredients except black pepper in your blender or food processor and pulse several times until you get a smooth mixture. You may need to scrape down the sides of the blender with a rubber spatula.
- Taste and adjust for salt. Stir in some coarsely ground pepper if you'd like. Store in an airtight jar in the refrigerator. I like to pour over a couple teaspoons of olive oil to prevent the pesto from darkening.
Deepika|TheLoveOfCakes says
I have never tried a rocket pesto! Frankly, not a fan of rocket leaves..But I would love to try this with half basil and half pesto to see the flavor kick in! Thanks for sharing 🙂
natashaminocha says
Hahaha! Rocket leaves are for sure not your regular mild flavoured greens! Maybe add just a small handful to start with in your regular basil pesto and see how that goes. You can always add more if you like the little kick.Thanks so much looking up the blog..you're such a sweetheart! xoxo