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Rocket, pecan pesto

A new take on the classic pesto recipe
Prep Time30 mins
Cook Time3 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Keyword: parmigiano, Pecan, Pesto, Rocket
Servings: 10 Servings
Calories: 380kcal


  • Blender or a handheld mixer
  • Cutting board
  • Knife


  • 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


The Pesto will keep in a sealed jar for up to one week, but it's normaly gone loong before that. We left a rough estimate of rocket for you in this recipe with intention. Try to adjust it acording to the taste and texture you are after. It is also a good idea to taste the bitternes level of your Rocekt before you add this to the blender. This can help you to make adjustments according to your taste.