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Rocket Almond Pesto

Cuisine: Italian


  • 150 gms fresh rocket leaves; washed and drained
  • 60 gms almonds skinless
  • 2 medium garlic cloves
  • 1 small chilli optional
  • 50 gms parmesan; grated
  • 1 cup virgin olive oil
  • Salt to season


  • Since I prefer to use skinless almonds, I soak the almonds overnight or for a few hours in warm water which helps to easily peel off the skin. Alternately you can also use crushed or almond flakes if you have that on hand.
  • In a blender/processor, add the rocket leaves, almonds, garlic, chilli and blitz for a minute.
  • Scrape the sides and add the parmesan and half of the olive oil. Blitz again for a minute.
  • Add more olive oil if necessary and blitz again to get a thick chunky sauce like consistency.


Freeze the leftover pesto in airtight containers; keeps for 3 months