Rocket and Walnut Pesto

Nothings better then crafting your own homemade sauces and condiments. Among these, pesto stands out as a versatile and vibrant addition to any kitchen repertoire. While classic basil pesto is a beloved staple, why not explore the exciting possibilities of a rocket and walnut variation? In this blog post, we delve into the world of homemade pesto, celebrating the peppery notes of rocket and the earthy crunch of toasted walnuts in a recipe that’s sure to tantalize your taste buds.

Star Ingredients:

• Fresh Rocket (Arugula): The lively, slightly spicy flavor of rocket adds depth and complexity to the pesto, infusing it with a peppery kick.
• Toasted Walnuts: Toasting walnuts enhances their nutty richness, lending a delightful crunch and depth of flavor to the pesto.
• Garlic: Aromatic and pungent, garlic provides a robust base note, balancing the brightness of the rocket and the richness of the walnuts.
• Grated Parmesan Cheese: Parmesan cheese contributes a salty, savory element, complementing the other ingredients and providing a creamy texture.
• Extra Virgin Olive Oil: The golden elixir of the Mediterranean, olive oil brings richness and silkiness to the pesto, binding the ingredients together into a harmonious blend.
• Lemon Juice: A splash of fresh lemon juice adds a burst of acidity, brightening the flavors and enhancing the overall freshness of the pesto.
• Salt and Pepper: Essential for seasoning, salt and pepper bring balance and depth to the pesto, ensuring each bite is perfectly seasoned.

Crafting Your Pesto Masterpiece:

Creating your own rocket and walnut pesto is a delightful journey of flavors and textures. Begin by toasting the walnuts to golden perfection, releasing their aromatic oils and intensifying their nuttiness. Next, gather your fresh rocket leaves, ensuring they are vibrant and crisp. With the addition of garlic, Parmesan cheese, olive oil, lemon juice, salt, and pepper, you’re ready to embark on the blending process. In a food processor, combine the ingredients until they form a smooth, verdant paste, pulsing and scraping down the sides as needed. Taste and adjust the seasoning to your preference, savoring the interplay of peppery rocket, rich walnuts, and savory Parmesan.

Versatility at Your Fingertips:

Once you’ve mastered the art of homemade rocket and walnut pesto, a world of culinary possibilities unfolds before you. Embrace its versatility by incorporating it into an array of dishes. Toss it with al dente pasta for a quick and flavorful meal or spread it generously onto crusty bread for a gourmet bruschetta. Use it as a marinade for grilled chicken or seafood or drizzle it over roasted vegetables for an extra layer of flavor. Whether you’re stirring it into soups, dolloping it onto pizzas, or whisking it into salad dressings, this homemade pesto is sure to elevate your dishes to new heights.

Rocket and walnut pesto reigns supreme, offering a tantalizing blend of flavors and textures that awaken the palate and inspire culinary creativity. With its vibrant green hue, peppery bite, and satisfying crunch, this pesto is a testament to the joys of homemade cooking. So gather your ingredients, fire up your food processor, and embark on a culinary adventure that celebrates the art of flavor, one spoonful of pesto at a time.

Rocket and Walnut Pesto

Recipe by wildfoodjourneyCourse: Sides/Condiments

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups fresh rocket (arugula)

• 1/2 cup walnuts, toasted

• 2 garlic cloves, peeled

• 1/2 cup grated parmesan cheese

• 1/2 cup extra virgin olive oil

• juice of 1 lemon

• salt and pepper to taste

Directions

• Place the walnuts in a dry skillet over medium heat. Toast them, stirring frequently, until they are fragrant and lightly browned, about 5 minutes. Remove from heat and let them cool.
• Wash the rocket leaves thoroughly and pat them dry with paper towels. Remove any tough stems, leaving only the tender leaves.
• In a food processor, combine the rocket leaves, toasted walnuts, garlic cloves, and grated Parmesan cheese.
• With the food processor running, slowly drizzle in the olive oil and lemon juice until the mixture comes together into a smooth paste. You may need to stop and scrape down the sides of the food processor with a spatula to ensure all ingredients are incorporated.
• Taste the pesto and season with salt and pepper according to your preference. Adjust the consistency by adding more olive oil if you prefer a thinner pesto.
• Transfer the rocket and walnut pesto to an airtight container and store it in the refrigerator for up to one week. Alternatively, use it immediately as a delicious sauce for pasta, a spread for sandwiches, or a topping for grilled meats or vegetables.

Notes

• To keep the pesto vibrant green, store it in an airtight container with a thin layer of olive oil on top to prevent oxidation.