How to Make Arugula Rocket Pesto
Pesto di rucola
Bitter green leaves can be transformed into a delicate arugula rocket pesto. It is one of the small secrets that lifts potatoes, sandwiches or roast meat to new heights.
Growing arugula (rocket) is also a very rewarding enterprise. I always end up with a lot more than we can possibly eat even though we use them in different kinds of the mixed green salad and salad with pear and gorgonzola. Luckily the bitter green leaves can also be transformed into a delicate arugula rocket pesto that will lift boiled new potatoes, sandwiches or roast meat to new heights.
Ingredients
200 g rocket
1 clove of garlic
50 g hazelnuts
3 tbsp white wine vinegar
100 ml olive oil
Salt and pepper
Preparation
Wash the arugula and blend it with nuts, garlic, oil and vinegar.
Add salt and pepper to taste.
Serve the arugula rocket pesto as a starter with grissini, herb hummus and cold cuts. As a sauce with pasta, potatoes or meat.
Arugula rocket pesto can always make a meal, and if you keep it in a jar topped by olive oil it will keep for weeks in the fridge.
More easy pasta sauces and pestos
Walnut sauce for pasta in less than 10 minutes
Italian Notes
Mmm, that looks great. I love a good pesto. We call aragula “rocket” in these parts of the world. Might have to give this one a go.
Thanks for the “rocket” tip. As a non-native English speaker I keep getting terms like rucola/arugula/rocket mixed up. And the same goes for aubergine/eggplant, cilantro/coriander and a lot of other words, I suspect.