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+ servings

Rocket Walnut Pesto

A delicious nutty peppery pesto
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Worldwide
Keyword Pesto, Rocket Pesto, Rocket Walnut Pesto
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 1048kcal
Author AnotherFoodBlogger


  • 75 g rocket
  • 30 g parmesan cheese grated
  • 1 tbsp lemon juice
  • 30 g walnuts
  • 1 clove garlic crushed
  • 80 ml olive oil


  • Toast walnut lightly in a frying pan on low/medium heat. Keep a close eye on them as they can burn easily
  • Place all the ingredients in a food processor and blend into a paste.



Essential Tools

  • food processor
  • frying pan
  • measuring utensils
  • sharp knife
  • chopping board


  • best to add half of the oil at the beginning and then add more as you blend until you get the consistency you prefer
  • salt & pepper are omitted due to the saltiness of parmesan and the spice of rocket but taste and adjust to your liking
  • pesto will keep for up to 5 days at home - it does tend to turn a little brown on top due to oxidation. see article above!


Calories: 1048kcal | Carbohydrates: 10g | Protein: 17g | Fat: 108g | Saturated Fat: 18g | Cholesterol: 20mg | Sodium: 504mg | Potassium: 409mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2015IU | Vitamin C: 18mg | Calcium: 505mg | Iron: 2.7mg