Rocket pesto

Easy, delicious, and affordable rocket pesto. Just 5 minutes to make, it is great to keep frozen and use when you want, and is much cheaper than any other pesto recipe.

Makes: 1 cup
Cost: $ 5,25 NZD (approx.)
Time: 5 minutes

Ingredients

• 100g rocket (arugula)

• 1 clove garlic

• Zest of 1 lemon

• Juice of half a lemon

• 25g cashews

• 25g Parmesan cheese, grated

• 25g olive oil

• 25g water

• A pinch of salt

Method

1. Place all ingredients into a blender or food processor.

2. Blend until you achieve a coarse or smooth paste, according to your preference.

3. If the mixture is too thick, add a little more water to help it blend smoothly.

4. Use immediately, or store for later.

Tips

• Do not over blend: Pulse the ingredients to combine them without generating too much heat, which can affect the fresh flavour and colour of the rocket.

• Freezing: For easy use, spoon the pesto into an ice cube tray and freeze. Once solid, transfer the cubes to a freezer bag. You can take out individual portions as needed.

• Nut free: You can replace the cashews with sunflower seeds or simply leave them out.

• Serving ideas: Toss with pasta, spread on sandwiches, use as a marinade for chicken or fish, or stir through soups for a flavour boost.

• Storage: Keep in a sealed container in the fridge for up to 5 days, or freeze for up to 3 months.