Rocket Pesto (Arugula Pesto)
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12
Description
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.
Ingredients
- 100 grams (4 cups) rocket leaves arugula or rucola
- 50 grams (¼ cup) 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 (¼ cup) olive oil extra virgin
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 (4 cups) rocket leaves, 50 grams (¼ cup) 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 (¼ cup) olive oil
- Serve immediately or refrigerate for up to five days. Rocket pesto freezes well.
Nutrition
Serving: 2tablespoons | Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 3mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.