Walnut & Rocket Pesto

By now you may know I’m a passionate pesto lover! Basil, rocket, spinach – anything green with nuts, olive oil and garlic, parmesan cheese and freshly cracked black pepper and I’m there! Hope you like this one – we love it! I’ve made many rocket and walnut pesto’s in my time, here’s my latest favourite.

What you need

• 40g or so of fresh, organic rocket, chopped
• 60g freshly grated organic parmesan cheese
• 60g toasted walnuts (I do mine in a dry pan on the stove)
• 1 full large garlic clove, finely chopped
• 90-125ml extra virgin organic olive oil (don’t be shy – use as much as you wish)
• 25ml water (distilled)
• ¼ teaspoon of Himalayan pink salt
• A generous crack or three of black organic peppercorns


Let's cook

  1. Place all your ingredients in a blender, Thermomix, food processor or whatever you would use to get this to a delightful paste consistency – the one you like – ultra smooth or a little crunchy
  2. Add more water or oil to get it to the consistency you require
  3. Check the seasoning and add more of anything you think it needs
  4. This will keep for 5-6 days in the fridge if it’s well hidden….
  5. Makes 1– ½ cups depending on how much oil you add


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Products used in recipe


Himalayan pink rock salt - fine flow 120g


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Black peppercorns with grinder Organic 50g


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Walnuts 250g


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Extra Virgin Olive Oil 500ml


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