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Arugula Pesto (Rocket Pesto)

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.
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 16
Calories 80kcal
Author Katie

Ingredients

  • cup pine nuts
  • 4 cups arugula
  • ½ cup pecorino romano cheese
  • ¼ cup flat leaf Italian parsley
  • 3-4 cloves of garlic
  • ¼ cup olive oil
  • 2-3 tablespoons water
  • 2 tablespoons Barlean's Organic Flax Oil
  • 1 tablespoon lemon juice

Instructions

  • 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.

Nutrition

Serving: 1tablespoon | Calories: 80kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 40mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg