Rocket & macadamia pesto

Rocket & Macadamia Pesto combines the peppery taste of arugula with creamy macadamia nuts, creating a vibrant condiment perfect for pasta or dips. This simple recipe involves blending fresh ingredients for a unique twist on traditional pesto.

16 Dec 2025
Cook time 0 min
Prep time 15 min

Ingredients:

6 cups arugula
1 cup basil leaves
1/2 cup macadamia
2 garlic cloves
3/4 cup olive oil
3/4 cup grated parmesan cheese
1 tbsp lemon juice

Rocket & Macadamia Pesto is a delightful twist on the classic pesto recipe, merging the peppery flavors of arugula with the rich, buttery texture of macadamia nuts. This unique combination creates a vibrant and creamy pesto that pairs wonderfully with pasta, sandwiches, or as a dip. It's a versatile condiment that can elevate various dishes with its fresh and nutty profile.

Instructions:

1. Prepare the Ingredients:
- Wash the arugula and basil leaves thoroughly to remove any dirt or grit.
- Peel the garlic cloves.

2. Blend the Nuts and Garlic:
- Place the macadamia nuts and garlic cloves into a food processor.
- Pulse a few times until coarsely chopped. This helps to break them down and combine evenly in the pesto.

3. Add Arugula and Basil:
- Add the arugula and basil leaves to the food processor.
- Pulse several times until the greens are finely chopped and well-combined with the nuts and garlic.

4. Incorporate Parmesan and Lemon Juice:
- Add the grated parmesan cheese to the mixture.
- Pour in the lemon juice to add a fresh, tangy flavor.
- Pulse a few more times to ensure everything is evenly mixed.

5. Stream in the Olive Oil:
- With the food processor running on a low setting, slowly pour in the olive oil in a steady stream.
- Continue blending until the mixture reaches a smooth, pesto-like consistency. Stop and scrape down the sides as necessary to ensure all ingredients are well-combined.

6. Taste and Adjust:
- Taste the pesto and adjust seasoning if needed. You might want to add a pinch of salt or a bit more lemon juice based on your preference.

7. Store or Serve:
- Transfer the pesto to a clean jar or container.
- Store in the refrigerator if not using immediately; it should keep for up to a week.
- Serve with pasta, on sandwiches, as a dip, or any way you enjoy pesto!

In just a few simple steps, you can create this delicious Rocket & Macadamia Pesto, perfect for adding a burst of flavor to a variety of dishes. The marriage of arugula, basil, macadamia nuts, and parmesan cheese makes it a standout condiment that's sure to impress. Enjoy your homemade pesto and experiment with different ways to incorporate it into your meals!

Rocket & macadamia pesto FAQ:

How long does Rocket & Macadamia Pesto last in the fridge?

Rocket & Macadamia Pesto can be stored in the refrigerator for up to one week. Make sure to keep it in a clean, airtight container to maintain freshness.

Can I substitute macadamia nuts with another type of nut?

Yes, you can substitute macadamia nuts with other nuts such as cashews or pine nuts. However, the flavor and texture may vary slightly. Adjust based on your taste preferences.

What is the best way to adjust the consistency of the pesto?

If the pesto is too thick, you can add a little more olive oil or a splash of water to reach your desired consistency. Blend again until smooth after adding the liquid.

How can I tell when the pesto is done?

The pesto is done when it reaches a smooth, creamy consistency with all ingredients evenly combined. You may need to scrape down the sides of the processor to ensure uniform blending.

Can Rocket & Macadamia Pesto be frozen for later use?

Yes, you can freeze Rocket & Macadamia Pesto! Transfer it to an airtight container or ice cube trays for easy portioning. It can be frozen for up to three months.

Tips:

- Toasting the macadamia nuts lightly in a pan before using them can enhance their flavor and add a deeper nutty taste to the pesto.

- If the pesto is too thick, you can add a little more olive oil to reach your desired consistency.

- For a more intense flavor, add more garlic cloves to taste.

- You can store leftover pesto in an airtight container in the refrigerator for up to a week. Pour a layer of olive oil on top to preserve its freshness.

- For a dairy-free version, substitute the parmesan cheese with nutritional yeast.

- This pesto can also be frozen in ice cube trays for convenient portions. Once frozen, transfer the cubes to a freezer bag for up to 3 months.

Nutrition per serving

18 Servings
Calories 45kcal
Protein 1.52g
Carbohydrates 1.31g
Fiber 0.46g
Sugar 0.32g
Fat 14g

Rocket & macadamia pesto