Rocket and Pecan Pesto
Prep time
Total time
You can replace the pecans with walnuts if you prefer
  • 1⅔ cups young rocket leaves
  • ⅓ cup flat leaf parsley
  • 12 large pecan halves
  • 2 chopped large garlic cloves
  • ½ cup extra virgin olive oil
  • ⅓ cup freshly grated parmesan
  • salt and pepper to taste
  1. Chop rocket leaves, parsley and pecan nuts with sharp knife or mezzaluna, until well combined .
  2. Slowly add the olive oil.
  3. Add the parmesan until combined.
  4. Season to taste with salt and pepper.
  5. Transfer to a sterilized jar and pour a thin layer of olive oil over to preserve the colour.
  6. Keep refrigerated.
  7. This makes ¾ cup
Recipe by Shades of Cinnamon at