The lovely thing about this pesto is that it’s not just all about the basil, it’s got a kick from fresh arugula, and tastes delicious with everything. It’s amazing on a turkey burger with provolone, with pasta and peas (below), or even spread on garlicky crostinis topped with a thin slice of tomato.
Also, I recommend storing the pesto in a glass jar, top with a little olive oil, tightly seal, and keep it refrigerated for up to 3 days.
Rocket Pesto – about 1 1/2 cups pesto
3/4 cup extra-virgin olive oil
1 cup fresh basil leaves, loosely packed
3 cups fresh arugula, loosely packed
1/2 cup grated pecorino Romano cheese
1/3 cup pine nuts (or walnuts)
2 garlic cloves, peeled
1/2 teaspoon grated lemon peel
2 tablespoons lukewarm water
Kosher salt and freshly ground black pepper
In the bowl of a food processor pour 1/2 cup oil and next 6 ingredients in processor. Process until you have a thick paste. With the motor running, add remaining 1/4 cup oil and 2 tablespoons water to the processor, this will loosen pesto. Continue to blend until smooth. Season the pesto to taste with salt and pepper.
For Rocket Pesto Pasta:
Prepare desired amount of rotini according to box instructions, when the rotini is al dente, add handful of frozen garden peas, for each serving, into the pot. Strain the pasta and peas, cool for a few miuntes. Toss with a little pesto at a time, making sure all pasta gets coated, and serve as a side dish. Add crumbled bacon or crispy pancetta for a salty treat.