As a self-professed basil lover and admirer of the ingenuity of grinding the leaves into something as delicious as pesto, I welcome new takes on this wonderful condiment. While I know that families and friends around the world bond over steaming plates of fresh pasta with basil pesto, my chef friends felt the need to spice things up a bit - and thus our rocket (also known as arugula) basil recipe will rocket your taste buds into new hemispheres of flavor.
A zesty, spicy pasta sauce recipe that packs a walllop of flavor, possibly more so than the mild-natured manner of traditional basil-based pesto sauce, you can also incorportate this dressing onto fresh salads, on top of toasted bread, or just about anywhere you're looking to add some major flavor components. I've taste-tested our rocket pesto recipe with freshly boiled bortlotti beans, red onions and rocket pesto on top of toasted crostini bread. Folks, it's a winning recipe. Give it a shot and see what you and your loved ones think!
Pair it with a fresh egg-free pasta dough or dried pasta shape, and take your pasta dishes to a new level of sublime, slightly bitter, aromas! For more saucy inspirations, be sure to check out Arugula's sister sauces, Ligurian-style Basil Pesto, Sautéed Artichoke and Pumpkin Sauce, and Zucchini and Onion Sauce and dress up your favorite pastas the right way!
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Prepare the ingredients
Peel garlic clove and coarsely chop, set aside.
Wash rocket leaves and dry as best possible, set aside. If Parmesan is not grated, coarsely grate or chop.
Complete the dish
Combine the pine nuts, rocket, Parmesan, olive oil and garlic clove in a blender. Season with salt and pepper to taste, and blend to a paste.
Will keep in the fridge for up to 5 days.