How to make rocket pesto

Perfect for seasoning pasta or spreading on bread for your aperitifs: here's how to prepare rocket pesto and some advice.

Here is the recipe for making rocket pesto, a delicious sauce to pair with your first courses, but also perfect as a condiment or as a delicious sauce to spread on bread.

This recipe can be prepared in many different ways, using pine nuts, walnuts or even cashews… but don't worry! Today we will see some ideas and ideas for preparing it in different ways, trying to make the sauce suitable for all palates. Let's get started right away!

How to make rocket sauce

1. Start by washing the rocket carefully, then dry it with the help of a clean cloth.
2. Transfer it to the mixer.
3. Add the grated cheeses, the peeled and cored garlic , a small part of oil and the salt.
4. Start blending intermittently, adding the olive oil little by little to obtain a creamy and smooth sauce.
5. The pesto is ready to be used, alternatively you can store it in the fridge or frozen.

And here is a video recipe very similar to our preparation:

How to make rocket pesto sweeter

What we have just described to you is the classic recipe for preparing this pesto, which however is not appreciated by everyone, having a decidedly bitter (and at times spicy) taste . However, if you want, we have some infallible advice for removing the bitterness from rocket pesto:

• Add some basil . To appease the bitterness of the rocket, we recommend preparing a pesto using half the dose of basil and half of rocket. Basil leaves have a much sweeter taste and will be perfect for sweetening the dressing.
• Cashews or walnuts . Choose dried fruit that tends to be sweeter, such as cashews or walnuts . We recommend cashews, you can soak them for a few hours in water and then blend them with the mixer to obtain a creamy and certainly less bitter sauce.
• Soak in cold water and lemon . Finally, try soaking the rocket in a bowl with cold water (you can also add ice) and some lemon juice. The acidic part of the lemon will partially mitigate the bitterness and spiciness of the salad.

Conservation

Both versions, if made with fresh ingredients, can be kept for about a week in the fridge: inside a glass jar covered with a layer of oil to cover everything and closed with a special lid. It is also possible to freeze the pesto in the freezer, stored in special containers or portioned in ice molds.

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