If you have tried making homemade Pesto, you already know that this gamechanger. But you can also try varying the main rockstar ingredients in this recipe to create some excitement.
When we came up with the Rocket pecan pesto, we sat down and put our heads together. Then it hit us, hey we have Rocket growing in our garden, why not try that one?
When in doubt, add Pesto!
Pesto is a versatile spread that can be added to plates of pasta, pizzas, bruschettas and many other Italian dishes. However it doesn’t stop there, we use it to pimp up our potatoes, or to juice up our crispbreads. So don’t be afraid to add a little to other dishes! It might just lift an otherwise bland meal to a new level.
Bitters and caramel
By using Rocket salad instead of basil you add a slight bitter thang to the pesto. And by combining Rocket with roasted pecans, that gives a callback to the childhood memories of almond brittles on soft ice cream. We love a Pesto that is on the creamy side. So we reduced the amount of oil and increased the ratio of nuts, salad, and Parmigiano cheese. This changes the mouthfeel of the Rocket pecan pesto and gives a lighter impression than the Oily more viscous type. Of course, this comes down to personal preference, feel free to play with these ratios according to your taste. We also want to add a note on the garlic in this recipe. The garlic is for sure an important team player, but we found that using half a medium-sized clove is sufficient. Especially since we run it through the food processor first.
Early this spring we took the kids to the local garden shop. The kids immediately ran over to the vegetable seeds and started picking packs of the shelf. A nifty trick to get more veggies into the diet right! Luckily for us one of the seeds they picked where Rocket salad. And, surprise, surprise this is actually one of the more forgiving and easily grown salads we have tried. We surely recommend you to try growing Rocket your self. Not only are the kids more eager to eat it, but it also gives us grown-ups a warm and good conscious feeling. Check out this link if you want to learn more about growing rocket salad. We promise this will lift the Rocket pecan pesto to an even higher level.
Now we also need to say something about the health of this recipe. As we do have a lot of Oil, cheese, and nuts this naturally becomes high in calories. Now don’t fret it is still ok to enjoy these healthy fats, just make sure its a conscious amount.
Rocket, pecan pesto
- Blender or a handheld mixer
- Cutting board
- 2 handfuls Rocket (Not to bitter)
- 30 gr Pecan nuts
- 120 gr Parmigiano Cheese
- 0.3 dl Olive oil
- 0.5 clove Garlic
- 0.5 Lemmon (Juice only)
- Salt and pepper
- Add Oil and peeled garlic to your mixer and give it a quick spin, scrape down and repeat if needed
- Start by washing and drying your rocket salad
- Roughly chop the Parmigiano cheese
- Add the rocket and Cheese to your blender and give it spin until you have the desired texture
- Lightly roast the pecans in a hot skillet for light brown color
- Add pecans to the blender and Mix just a short puls or two. Be careful not to break the nuts too much to keep some crunchy texture.
- Transfer to a bowl and add Lemmon juice, salt, and pepper to taste