Creamy rocket and basil pesto
Indulge in the rich flavors of our Creamy Rocket and Basil Pesto! Made with fresh basil leaves, peppery arugula, savory parmesan cheese, toasted pine nuts, and aromatic garlic, all blended to perfection with creamy olive oil and luscious heavy whipping cream. Perfect for pasta, sandwiches, or as a delightful dip. Ready to elevate your meals in minutes!
Cook time 0 min
Prep time 10 min
Ingredients:
1 cup basil leaves1/3 cup grated parmesan cheese
1 cup arugula
2 tbsp pine nuts
2 garlic cloves
1/2 cup olive oil
1/2 cup heavy whipping cream
Creamy Rocket and Basil Pesto is a delightful twist on the classic pesto recipe. Combining the peppery taste of arugula (rocket) with the fragrant aroma of basil, this creamy pesto is perfect for pasta, sandwiches, or as a dip. The added creaminess from the heavy whipping cream makes it rich and indulgent.
Instructions:
- Wash the basil leaves and arugula thoroughly under cold water. Pat them dry using paper towels or a clean kitchen cloth.
- Peel the garlic cloves.
- Heat a small skillet over medium heat.
- Add the pine nuts and toast them for 2-3 minutes, stirring frequently until they are golden brown.
- Remove from heat and let them cool.
- In a food processor or blender, combine the basil leaves, arugula, grated parmesan cheese, toasted pine nuts, and garlic cloves.
- Pulse the mixture until the ingredients are finely chopped.
- With the food processor or blender running, slowly drizzle in the olive oil. Continue to blend until the mixture is smooth and well combined.
- Transfer the blended mixture to a medium-sized bowl.
- Gently fold in the heavy whipping cream. Mix until the cream is fully incorporated and the pesto has a rich, creamy texture.
- Taste the pesto sauce and adjust the seasoning if necessary. You can add more salt, pepper, or even a squeeze of lemon juice for additional flavor if desired.
- Transfer the creamy rocket and basil pesto to an airtight container.
- Store it in the refrigerator for up to a week. For longer storage, you can freeze the pesto in ice cube trays and transfer the frozen cubes to a zip-top bag.
- This creamy pesto is perfect for tossing with pasta, spreading on sandwiches, or using as a dip for fresh vegetables.
- Enjoy your delicious homemade creamy rocket and basil pesto!
Tips:
- Toast the pine nuts in a dry pan over medium heat for a few minutes to bring out their nutty flavor. Be sure to watch closely to prevent burning.
- Use fresh, high-quality basil and arugula for the best flavor.
- Gradually add the olive oil while blending to achieve your desired consistency. You may not need the entire 1/2 cup.
- Season your pesto to taste with salt and pepper. You can also add a splash of lemon juice to brighten the flavor.
- Store any leftover pesto in an airtight container in the refrigerator and use within a week.
Enjoy your Creamy Rocket and Basil Pesto as a versatile addition to your culinary repertoire. Its rich, creamy texture and vibrant flavor will elevate any dish. Remember to experiment with different amounts of ingredients to find the perfect balance for your taste.
Nutrition per serving
14 ServingsCalories 50kcal
Protein 1.17g
Carbohydrates 0.93g
Fiber 0.12g
Sugar 0.35g
Fat 14g
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