Ingredients:
2 cups fresh arugula (rocket)
2 cloves garlic
1/3 cup parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts
salt
pepper
2 cups fresh arugula (rocket)
2 cloves garlic
1/3 cup parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts
salt
pepper
Directions:
Place all ingredients in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb cooked pasta.
Yield: about 4 servings
My thoughts:
I wish we called arugula rocket here. It just sounds more interesting to say that you had rocket for lunch than arugula. No matter what you call it, it makes a great peppery alternative to basil in pesto. It also doesn’t turn brown as fast as basil does once cut, so I like to make some for dinner (or lunch) and make enough extra to have the next day.
I love the stuff, although I totally fancy the name arugula. I think it is sexy, but that is just me.
Arugula Pesto! Oh my god! You’re a genius! I love the idea it’s seriously AMAZING!
I’m going to try this one.
Arugula is like a wonder drug, it has so many health benefits to span couple of books.
In my native part of the world it’s considered the original Viagra
Arugula..err, Rocket is my favorite green. Rocket is actually baby arugula, and I say if you want to call this delicious peppery green Rocket, then go ahead. When someone asks you what Rocket is, tell them, “It’s the proper name for baby arugula, and it’s delicious!” Nice pesto.
The pesto actually is made with baby arugula.
This pesto would be delicious with the peppery rocket. Great idea!!!
My favorite pasta topping is probably pesto – and I love rocket pesto!
It’s my first time here. I loved reading your blog and will return!
I just tried making pesto for the first time last week. I will have to try the “rocket” next time. I love “rocket”. Thanks.
This is gorgeous — I dislike basil but adore arugula, and it’s great to have another option for pesto!
I’ve been making tons of sun-dried tomato pesto.
In England, we called it “roquette”
I LOVE rocket!!! yummy I will definitely try this pesto. Oh, I found that if I freeze pesto with pinenuts it goes “rancid” and blackened…and it is not the basil, but the nuts. So when I’ve made pesto with basil, I have used walnuts or almonds instead (if I plan on freezing portions) and had no blackness. And those nuts are very good for you (omega3 and vitamin E).
cheers
Sally