This recipe is a fusion of three recipes I found for pesto.  It proved a rewarding way to consume the basil, parsley and insane yield of rocket that grew this year.  Adjust quantities to suit.


2 large bunches of rocket

1 large bunch each of basil and parsley

4 cloves of garlic

1/2 cup cashew nuts

1/3 cup olive oil

1/2 cup parmesan cheese, grated

grated rind and juice of a lemon

salt and pepper to taste


Toast cashew nuts gently in frying pan.

Place rocket, basil, parsley, parmesan, garlic, lemon rind/juice and cooled cashew nuts in blender.

Gently blend whilst pouring olive oil in a steady stream, till smooth.   Season to taste.

Store in clean jar in fridge for up to 2 weeks.  I also froze a batch in icecubes, omitting the parmesan. 

Serve with pasta, on toast, with vegies, fish, sandwiches - in fact, I'd be quite happy feasting on it straight from the jar :) 

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