• 15 mins
  • Serves Makes 2 cups
  • 1 x 100g packet Leafy Patch Rocket Leaves
  • 1 cup basil leaves
  • Juice of 1/2 lemon
  • 100g pine nuts
  • 1 large clove garlic, crushed
  • 150g coarsely grated Parmesan cheese
  • 150ml olive oil

For serving

  • Crusty Bread
  • Fresh Ricotta, Antipasto or Sliced Ripe Tomato

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Rocket & Basil Pesto

  1. Wash the Leafy PatchRocket Leaves and basil and place in a food processor.
  2. Add garlic and Parmesan and blend until finely chopped.
  3. Add pine nuts and olive oil to the processor, process untilĀ  a chunky paste is formed.
  4. Spoon into a bowl and refrigerate for at least 1 hour before serving with antipasto, ricotta and fresh bread.


Try serving Rocket Pesto in the following ways:

  • Tossed through freshly cooked pasta or gnocchi.
  • Serve as a chunky dip when guests come around.
  • Toss bocconcini through pesto and serve as starter or with antipasto.
  • Spread on sandwiches.
  • Add a little extra oil and lemon and use as a salad dressing over freshly cut tomatoes and baby spinach.

nutritional information per serve

  • Energy 512.5 kj
  • Protein 3.5 g
  • Total Fat 12.0 g
  • Saturated Fat 2.5 g
  • Carbohydrates 0.4 g
  • Sugars 0.3 g
  • Dietary Fibre 0.4 g
  • Sodium 103.0 mg
  • Calcium 91.5 mg
  • Iron 0.3 mg