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The Breakfast Challenge – Rocket Pesto on Toast

Rocket is rich in a whole range of phytochemicals,  including some that are protective against prostate, breast and ovarian cancers.  It’s also rich in folic acid, vitamins A, B, C and K, and a range of minerals including calcium.  But all that is largely irrelevant in the amounts you’d normally eat.  I mean, who puts more than one or two leaves in a sandwich?

Except if you make pesto.  Very very yummy.  Uses a decent amount of rocket. As good as basil pesto. Maybe even better. In pretty much the same range of recipes – on pasta, on a sandwich, and for breakfast on toast.

Especially on a day like today.  It’s a fruiting planting day – the first one of the year where I seriously dare to plant all the spring annuals.  So I’m going for a very quick breakfast so I can get out into the shadehouse for an hour or so.

The Recipe:

In the food processor, or with a stick blender, blend together:

  • a cup (packed) of fresh rocket
  • ¼ cup toasted macadamias (or cashews or pine nuts)
  • ¼ cup parmesan cheese
  • one clove of garlic
  • pinch salt
  • half to one chili (or not)
  • enough olive oil to make a paste

That’s it.  If you are planning to keep any, put it in a jar and pour a little olive oil over the top to cover to keep the bright green colour.

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{ 8 comments… add one }
  • Celia @ Fig Jam and Lime Cordial August 13, 2011, 7:25 am

    I really like rocket, especially as we’ve been growing it this year in the garden. It would make a lovely pesto, thank you for the suggestion!

  • Nanette August 13, 2011, 11:34 am

    I think I’ll try this, I wouldn’t have thought to use rocket, I like the idea of pesto, but don’t like basil. Thanks for the good idea, I have a garden full of rocket I can use.

  • kim August 13, 2011, 4:17 pm

    Ah, sometimes people make a post that you feel is just for you!! Not 5 minutes ago I was standing out at my vege patch going, ‘Wow, I planted way too much rocket…what am I going to do with it all!!’ Many thanks.
    kim

  • Tulipwood August 16, 2011, 8:55 am

    Yum – just made it! I did half and half rocket and silverbeet as I was worried the peppery taste of the rocket would be too much. Ready to conquer the world today!

  • Linda Woodrow August 18, 2011, 4:41 pm

    The nuts and parmesan mellow out the rocket pepperiness surprisingly well!

  • Ruth February 11, 2014, 1:24 am

    I just made basil and macadamia pesto using these proportions, and I like the flavour. I also have a win-win situation because Chinese pine nuts are $50/kg and Australian macadamias are only $30/kg at my local bulk food shop. 😀

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