Recipe: Basil & Rocket Pesto

Pesto - One of life's best inventions! Use it on pasta, pizza or roasted veggies - or on its own as a delicious dip for crackers or raw vegetables.

Meal Type: Snack
Recipe Type: Paleo
Serves: 4
Prep time: 00:15
Cook time: 00:00


  • 1 1/2 cups firmly packed fresh basil leaves
  • 1 cup firmly packed rocket (arugula), wild rocket is ideal
  • 1 cup extra virgin olive oil, plus extra for sealing
  • 1/2 cup pine nuts (cashews or blanched almonds can also be used)
  • 2 garlic cloves
  • 1 lemon
  • 2/3 tsp sea salt
  • 2 tbsp aged Parmesan, finely grated (optional)
  • Instructions

    1. You can use a food processor, an electric grinder or a more traditional mortar and pestle. If using mortar and pestle, pound garlic and pine nuts tougher first before adding herbs and olive oil.
    2. If using a food processor or an electric grinder, combine basil, rocket, pine nuts, garlic, zest of 1 lemon, 2 tbsp lemon juice, salt and olive oil. Process until smooth and then add and incorporate grated parmesan if you want to include it. It’s just as delicious without.
    3. Store in a clean, air-tight jar or container with a thin layer of olive oil on top to seal in the mix. Pesto should keep for up to a week in the fridge.

    Preparation time: 15 minutes

    Number of servings: 200-250gm