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Herby rocket pesto


An easy and quick herby arugula pesto that you can customise however you like! Rocket adds such a fresh yet peppery note to an otherwise standard basil pesto. Turned into a sauce with a splash of pasta water this herby rocket pesto will become a go to quick dinner.


  • Pasta of your choice
  • 70g pine nuts, toasted if you want
  • 3 garlic cloves
  • 2 cups rocket
  • 2 cups basil
  • 1/2 cup flat leaf parsley
  • 2 tbsp lemon juice
  • 65g parmesan, finely grated with a microplane, plus extra to serve
  • 1/2 tsp honey (optional)
  • 1/2 cup olive oil (approx, it can be a bit less or more depending on your preference)
  • Salt and pepper to taste
  • Zest of a lemon to serve
  • Burrata to serve (optional....but is it though?!)


  1. In a food processor blend the pine nuts and garlic until coarse.
  2. Add the rocket, basil and parsley and blend until almost smooth.
  3. Transfer to a bowl and stir in the olive oil, lemon juice, parmesan and honey.
  4. Check for seasoning and season with salt and pepper to taste.
  5. Get a pot of water boiling and salt it liberally.
  6. Add your pasta and cook to the instructions.
  7. When your pasta is almost done put your pesto (however much you are using) in a pan over low heat and heat it gently.
  8. Add a splash of pasta water (approx 1/4 cup) and mix well to create a sauce. Add your pasta in and let it gently simmer in the pesto for a minute. Add more pasta water if you you need to loosen it more.
  9. Serve onto heated bowls or plates then top with the burrata, lemon zest and extra parm.
  10. Season to taste and enjoy!


  • Don't drain your pasta, I like to transfer it straight from the water into the sauce. That means the pasta water is sitting there if you need more.
  • Feel free to use any other herbs you like, have an experiment!
  • You could use half parmesan and half pecorino as an option
  • Prep Time: 10 mins
  • Cook Time: 10 mins