I had a bag of rocket that needed to used as I was worried it would go off within a few days so I made a big batch of rocket pesto – dairy free and gluten free.
2-3 cups Rocket (firmly packed)
1 cup Extra virgin olive oil
2/3 cups Cashews or macadamia nuts
2-3 Garlic cloves
1/2 tsp Sea salt
Blend the nuts and garlic in a food processor or Thermomix
Add rocket, zest of one lemon, 2 Tbsp lemon juice, salt and olive oil. Process until smooth.
Alternatively, part of the 2-3 cups of rockets could be basil leaves. I would probably have done that if I had basil on hand.
It’s a great way to get more green leafy vegetables in your diet. We use it as a dip or on top of “pasta” dishes.