Rocket Pesto

How to taste the rocket

The best way to eat rocket is—as with all vegetables—to eat it fresh. Try to wash it well and buy only the one with the green leaves and not yellowed; if you keep it in the fridge, remember to dry it well after cleaning it and to keep it in a vacuum-sealed bag so as not to let it get air.

The only warning: given the high content of mineral salts and erucic acid it contains, it is a good rule not to overdo rocket consumption. The right dose is about a handful for children and maximum 2 punches for adults.

The properties of the rocket

The rocket has very few calories and contains a high quantity of mineral salts, vitamins and antioxidants. Its nutritional properties, with high values of calcium, magnesium and potassium, are good for the body and are a valid ally against hypertension. The rocket also has a high detoxifying effect and also has a relaxing function, it is often used in fact for herbal teas and infusions that promote sleep.

Rocket Use—A Classic

A good uses for rocket are described in The Many Uses of Rocket (or Rucola)

Another classic way to use rucola is over a fragrant pizza margherita.

Of course as a salad, with a fresh mozzarella is always an option. But as it happens when buying it there is always too much of it, and that is why I thought of making PESTO.

I do it from time to time, as an alternative to the regular Basil pesto, but last time I thought that maybe Rocket pesto needed something else to give it a little more flavor, therefore I added walnuts to the pine nuts usually added to pesto. Walnuts have a little bitter quality to it. I also did without the garlic, because garlic sneaks back on me, and with the walnuts I though I was going to gave enough flavor anyway.

So here are my ingredients:

  • 100 g of rocket
  • 25 g of grated Parmesan
  • 25 g of grated Pecorino
  • 20g of pine nuts
  • 30 g of walnuts
  • 150 g Extra virgin olive oil
  • 5 g of salt

I duly omitted the garlic. But I got a pretty good pesto. A bit different from the original basil one. Served to dress very thin spaghetti is the best.

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