Prep Time : 10 Minutes | Cook Time : 0 Minutes | Total Time : 10 Minutes | Difficulty : Easy
We eat a lot of homemade pizza at the Winsome Ranch. A lot. It’s usually piled high with two of our favourite things – veges and cheeses. We’re pretty big on vegetables around here. Like 10 different vegetables in the same meal big. So of course there is vege pizza with extra bonus greens in the sauce! The idea for a milder pesto had been knocking around for a bit as a way to change up our pizza game and rocket is the perfect green for the job. And as a bonus it stays green after more cooking than a basil pesto can withstand! Green pizza is now our favourite and I have been gobbling down leftover pesto on toast (made from this amazing no-knead bread) and crackers and the like.
On the weekend I’ll make a pizza base, but usually during the week I just throw toppings onto flatbreads and pop them in a very hot oven for 10 minutes. Go forth and green!
Using a food processor or stick blender, lightly process the rocket on it’s own to break it down and reduce the volume. You may need to start with half and add the rest a bit at a time depending on the size of the blending bowl you use.
Throw in the almonds and process until the nuts are broken down and the mix is looking pesto like.
Add the rest of the ingredients except the oil.
With the processor running drizzle the olive oil in a little at a time until it blends together and has a soft spreadable/dip-able consistency. Go slowly so you can check often until it’s how you like it.
And that’s it!
You must make the green pizza. I insist. It’s so delicious and fresh, I swear you will be converted. Just slap the pesto on your favourite flatbread, top it with mushrooms, thinly sliced zucchini, feta, halloumi and pinenuts and bake!
Rocket + Almond Pesto
Prep Time : 10 mins | Cook Time : 0 mins | Total Time : 10 mins | Difficulty : Easy | Makes : approx 1 cup
Vibrant, peppery fresh pesto to brighten any pizza or snack.
Ingredients:
- 4 cups (120 grams) rocket (this is one ‘bag’ of rocket in a NZ supermarket)
- 1/3 cup (50 grams) raw almonds
- 1/4 cup (20 grams) finely grated parmesan
- 1 teaspoon balsamic vinegar
- salt and pepper to taste
- extra virgin olive oil to mix (up to 1/4 cup)
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Food processor or stick blender
- Fine grater or microplane
Directions:
Using a food processor or stick blender, lightly process the rocket on it’s own to break it down and reduce the volume. You may need to start with half and add the rest in chunks depending on the size of the blending bowl you use.
Throw in the almonds and process until the nuts are broken down and the mix is looking pesto like. Add the rest of the ingredients except for the oil and process briefly to combine.
With the processor running drizzle the olive oil in a little at a time until it blends together and has a soft spreadable/dip-able consistency. Go slowly so you can check often until it’s how you like it.
Cook’s Notes:
- You absolutely should mix up the seasoning of this pesto to get it exactly how you like
- If you’re feeling lazy you can make this pesto with just rocket, oil and tamari roasted almonds – the tamari almonds are a great shortcut and how this pesto started life!
– This pesto will stay bright and delicious for three to four days in the fridge –
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Really lovely recipe
Thanks Dimple – glad you liked it!
Hi Kearin – cna you substitute the rocket for spinach?
Go for it!
Hi Kearin – can you substitute the rocket for spinach?
Sure 😀 You may need less oil though as spinach has more liquid in it – go slowly when adding it and report back!