I often double this recipe when making it for pasta because I like it extra saucy.
Ingredients
100
g
Rocket (Arugula)
20
g
Fresh Basil
30
g
Pine Nuts
(toasted)
90
g
Parmesan
(grated)
170
ml
Extra Virgin Olive Oil
½
Lemon
(juiced)
1
Sun-Dried Tomato
1
clove
Garlic
(peeled and halved)
2
Tbsp
Ice-Cold Water
to taste
Fine Sea Salt
Directions
1
If the pine nuts (30 g) aren't already toasted, place them in a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Watch closely, as they burn quickly. Transfer to a plate and let cool before blending.
2
Place the rocket (100 g), basil (20 g), toasted pine nuts (30 g), garlic (1 clove), lemon juice (½, juiced), sun-dried tomato (1), grated cheese (90 g), and olive oil (170 ml) in a blender. Add 2 tablespoons of ice-cold water and blend until smooth and creamy.
3
Taste and add a little fine sea salt if needed.
Extra Notes
Vivo Life Parmesan We like to use the Vivo Life Parmesan block and grate it ourselves just before making the pesto.
Keep the pesto off the heat when tossing it with pasta. Add a little reserved pasta water if needed to loosen the sauce.
Ingredient quantities follow the original video caption, with garlic and the pesto-making method adapted from Our Cooking Journey.