Wild Rocket Pesto



  • 100g wild (or other) rocket leaves, washed 
  • 60g almond 
  • 60g parmesan cheese 
  • 125ml (or more) good olive oil 
  • salt and pepper to taste 


If using a food processor, blitz together the rocket, cheese, almond until finely chopped. With the processor running, add the olive oil in a steady drizzle until you reach a consistency that you like.

Test for seasoning, add salt and pepper and lime, then your pesto is ready to eat! 

It also freezes well in a sealed container. 

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