Wild rocket and parmesan pesto

A lovely nutty alternative to the classic pesto.


100 g wild rocket leaves

5 garlic cloves

50 g walnuts

100 ml olive oil

50 ml extra virgin olive oil

50 g parmesan cheese, grated

Sea salt and pepper


  • Put the rocket, garlic, walnuts, salt and pepper into a food processor and blend until smooth.
  • With the processor still on, pour the olive oil in a steady stream to achieve a dropping consistency.
  • Add the parmesan cheese, check the taste and consistency and add a little more olive oil if required.
  • Put into a glass or ceramic jar and cover with a thin layer of oil (this helps to protect the pesto from oxidation) and store in the fridge.

* Use within 2 weeks.