homemade rocket pesto   //vegan


This raw pesto is made in less than 5 minutes and much more aromatic than store-bought. Just watch out for really fresh rocket and good olive oil.

I like to eat it with courgette noodles (spiralized courgette) or use it as a dip for roasted vegetables. 


serves 2-3


2 handfuls of fresh rocket leaves

1-2 garlic cloves, chopped

2 tablespoons cold-pressed olive oil + more to taste

1/4 teaspoon salt

fresh chili or pepper to taste


Look for dirty spots on the rocket leaves and chop back if necessary.

Then put all ingredients in a mortar and pestle them until you get a chunky paste. If necessary, add a little more olive oil to thin.

Adjust salt and chili to taste.

Store in a clean glass container in the fridge for up to 2-3 days.