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Rocket Pesto (Arugula Pesto)
Rocket pesto is a great way to use this peppery green, with no need for basil in the mix. Add to pasta, soups, and sandwiches.
Course
Autumn, Dips and Sauces, Spring
Cuisine
American, British, European
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
12
Calories
61
kcal
Author
Alexandra Daum
Ingredients
100
grams
rocket leaves
arugula or rucola
50
grams
sunflower seeds
or other seeds or nuts
2
cloves
garlic
Juice
1
lemon
~3 tablespoons
Zest
1
lemon
¾
teaspoon
sea salt
to taste
50
ml
olive oil
extra virgin
Metric
-
American
Instructions
Add the rocket, seeds, garlic, lemon juice, lemon zest, and salt to a blending container or small food processor. Mix with an immersion blender or pulse until very finely chopped.
100 grams rocket leaves,
50 grams sunflower seeds,
2 cloves garlic,
Juice 1 lemon,
Zest 1 lemon,
¾ teaspoon sea salt
Pour in the olive oil in a slow stream while blending. Once fully incorporated, the pesto should be very smooth.
50 ml olive oil
Serve immediately or refrigerate for up to five days. Rocket pesto freezes well.
Nutrition
Serving:
2
tablespoons
|
Calories:
61
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
3
mg
|
Potassium:
60
mg
|
Fiber:
1
g
|
Sugar:
0.3
g
|
Vitamin A:
200
IU
|
Vitamin C:
1
mg
|
Calcium:
18
mg
|
Iron:
0.4
mg