Rocket, Cashew and Parmesan Pesto

For all the salad bases out there, rocket is my favourite. The problem for me with buying rocket, is that I live just myself and my partner, and the rocket bunches sold here in Brazil are gigantic (too big to be consumed by two people before it starts to wilt). But this recipe is the solution!

If you have ever gone to the fridge and seen your bunch of rocket looking a little sad because you didn't get around to eating it, don't throw it out, or let it go to waste! Get your food processor ready and turn it into this delicious pesto that can be used on pastas, sandwiches, meats and fish, or even as a dip. Really hope you enjoy this recipe! Bronte xx

Rocket has a slightly spicy, nutty flavour.



  • 150g rocket
  • 1/2 bunch basil
  • 100g cashews
  • 70g parmesan cheese
  • 1 garlic clove
  • Juice of 1 lemon (or lime)
  • 1/3 cup olive oil, plus extra
  • Salt and pepper


Place all the ingredients in a food processer and pulse. If you want a chunkier pesto then stop when the mixture is coarsely ground into chunks. If you want a finer pesto, keep pulsing until it looks more like a puree.

Serve as desired.


If you're keeping this for a few days in the fridge, pour a thin layer of olive oil over the top to preserve the pesto.

If your yield of pesto is greater than 1 jar, fill a second jar and keep it in the freezer until you need it so it doesn't spoil.

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