wild rocket pesto

Here at Pasta Evangelists we love to be experimental with our pesto recipes, particularly as we move towards summer and find an abundance of fresh, seasonal produce available to use! As long as you include the basics, namely Italian cheese and olive oil, you can more or less throw whatever you want into your pesto and the result is bound to be delicious. In today’s recipe we’ve selected wild rocket, or rucola, as the main ingredient for our pasta sauce. The bright green rocket leaves give this pesto a vibrant colour and make for the perfect accompaniment to our delicious radiatori pasta. However, we also love to serve this pesto with long pasta strands such as tagliatelle or bucatini.

Wild Rocket Pesto Recipe

fresh rocket

Parmesan, grated

Pecorino Romano, thinly sliced

pine nuts

extra virgin olive oil

Salt

Weigh out all of your ingredients and place them one by one into a blender or food processor.

Firmly close your blender and blitz momentarily until all of the ingredients are thoroughly combined. 

Don’t blend for too long, as you want your pesto to have a slightly rough, grainy texture.

Cook about 400g fresh pasta (you can make your own with our helpful recipe guide) in salted water. Once cooked, transfer the pasta to your homemade pesto, tossing it to ensure it all gets coated.

Sprinkle over a little extra Parmesan. Serve immediately, buon appetito!

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Wild Rocket Pesto Recipe

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The most viewed wild rocket pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Wild Rocket Pesto Recipe

The most viewed wild rocket pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine