Change up your pesto game with this fast, and fresh recipe for peppery arugula pesto also known as Rocket Pesto! With just a few simple ingredients you'll have a delicious pesto made in minutes.
In a frying pan, toast the pine nuts on high heat until golden brown (about 1-2 minutes). Remove from the heat and set to the side.
Using a high-power blender or food processor, blend together the toasted pine nuts, arugula, pecorino romano cheese, flat leaf parsley, garlic , and olive oil. As the blender is running, add in the water, Flax oil, and lemon juice. Blend for at least 1 minute or until smooth.
Transfer to a glass air-tight container and store in the refrigerator for up to 1 week.
Notes
Yield - This recipe yields 1 cup of Rocket Pesto which comes out to be 16 one tablespoon servings.
Oxidation - The bright green will change over time so the sooner you can use it the better.
Storage - Store in a glass air-tight container and store in the refrigerator for up to 1 week.
Oil - If you do not have Flax Oil on hand or simply can not find it you can omit it from the recipe.