the Breville Test Kitchen
Arugula Pesto Dip
Pesto's peppery, punchy cousin, this rocket version swaps out the traditional basil for baby rocket, giving you a dip with a little more edge and a lot more character. Pine nuts, parmesan, garlic, lemon, and olive oil keep it grounded in classic technique, blended smooth in under a minute. Spoon it into a bowl with pita, crackers, and crudités, or stir it straight through hot pasta for an effortless midweek dinner.
the Fresh & Furious®
15 mins total time
15 mins active time
Easy
Makes 250g
Ingredients
Measurements:
¼ cup (35 g) pine nuts
2 cloves garlicpeeled
¼ cup (20 g) parmesan cheesefinely grated
2 cups (60 g) baby rocketfirmly packed
6 tbsp (90 ml) olive oilplus extra to cover
2 tsp fresh lemon juicefreshly squeezed
Sea salt flakesto season
Black pepperfreshly ground, to season
Toasted pita bread
To serve
Crackers
Raw vegetables
Instructions
- 1
Put all the ingredients in the blender and secure the lid.
- 2
Chop for 30–40 seconds until finely chopped and almost smooth, scraping down the ingredients if necessary. Season with salt and pepper.
- 3
Spoon the dip into a serving bowl and serve with crackers, raw vegetables and toasted pita bread.
- 4
This pesto is also perfect stirred through hot pasta. To make basil pesto replace the rocket leaves with basil leaves.
Tip: This pesto is also perfect stirred through hot pasta. To make basil pesto replace the rocket leaves with basil leaves.