Simple Rocket Pesto

 Rocket Pesto

Have you ever dived into the bottom of your fridge drawer and realised you’d bought something last week that is a little questionable now? That was me over the long weekend.

I’d bought a bunch of rocket with a salad in mind and totally forgotten about it. The leaves were looking less than fresh - definitely not salad worthy!

What to do?


Rocket Pesto

So many fabulous ways to enjoy the humble pesto;

  • Fabulous dip with your fav crackers or veggie sticks
  • Spread on toast
  • Dolloped onto a broth-based soup
  • Stirred through your pasta of choice
  • Used to replace tomato paste on a pizza
  • And so much more!

There isn’t a lot of oil in this recipe - if you’d prefer a thinner version - increase the oil until you have your consistency of choice.


3 cups rocket leaves
2 ½ cups finely grated parmesan cheese
½ cup toasted sunflower seeds
¼ cup olive oil



  1. Place rocket, parmesan and sunflower seeds into a food processor
  2. Whiz until an even consistency is obtained
  3. While the processor is still running, slowly drizzle in the olive oil
  4. Enjoy straight away or keep in a glass jar in the fridge for up to 2 days

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