If there's one flavour that defines our summers in the garden, it's our Rocket Pesto. It's not just a condiment — it's a magic potion we use everywhere: from crunchy bruschetta to pasta dishes, right through to our famous Roast Beef, where the peppery character of the rocket meets the tenderness of the meat.
Want to try making it at home? Here's how this delight is born, with a 'by feel' method just the way we like it.
The Ingredients (Quality comes first)
For a perfect result, you need top-quality ingredients:
Fresh Rocket — Washed and carefully dried.
Pine Nuts and Walnuts — For the crunchy, toasted element.
Aged Parmesan — Choose 'the good stuff' — it will give structure to the pesto.
Unfiltered Extra Virgin Olive Oil — Unfiltered oil adds a unique aromatic touch.
The secret touch — A few leaves of basil and mint for an explosive freshness.
**Garlic, Salt and Pepper.**
The Garden proportions: we won't give you exact weights because every palate is different, but follow this rule: 70% Rocket, 15% Oil and the remaining 15% for everything else.
Method: A few seconds to perfection
**Step 1:** The Garlic. Start by chopping the garlic straight away in the mixer.
**Step 2:** The Greens. Add the rocket, basil and mint. Blitz for 10 seconds.
**Step 3:** The Emulsion. Pour in all the oil and blitz for another 10 seconds.
**Step 4:** The Cheese. Add the Parmesan. Blitz again for 10 seconds: we want it to stay slightly chunky so you can feel the texture!
**Step 5:** The Finale. Add the pine nuts, walnuts, salt and pepper. Mix for the final 20 seconds.
If it looks too thick, add a thin stream of extra oil until it reaches the desired creaminess.
How to store it
Rocket pesto is delicate and tends to oxidise (darken). Here's how to keep it green and fresh:
The oil trick — Pour the pesto into a glass jar (sterilised is best). Level the surface with a teaspoon and cover completely with a layer of extra virgin olive oil. This 'seal' prevents the air from discolouring the rocket.
In the fridge — Store it in the coldest part of the fridge for a maximum of 5-7 days.
In the freezer — If you've made a lot, you can freeze it in small containers (or in ice cube moulds!). It keeps perfectly for 2-3 months.
Always make sure the garlic and herbs are well chopped and the jar is tightly sealed. And if you can't be bothered to make it at home... come to The Garden, we'll make it for you!
