Rocket Pesto

I’m not into math, unless it’s food-math.

In this case, all of those guys up there turn into that lovely green pesto down there! It makes the summeriest, greenest, dreamiest concoction.

I stirred it into pasta, piled it on the plate down there, sprinkled it with mushrooms, and ate it picnic-style in the only air conditioned room in the house. Come over! Have some! I bet you’ll love it.

I just don’t know why I’ve never made pesto before now! This came together so quickly! Oh! And if you don’t want to put it on pasta, spread it on a sandwich, make a cold pasta salad, put it in your scrambled eggs.

Rocket Pesto {makes about 2 cups}
Recipe adapted from Food Coma


  • 2/3 cup walnuts
  • 5 oz. rockets (arugula)
  • 1/3 cup asiago cheese
  • 3/4 cup olive oil
  • 3 cloves of garlic, divided
  • salt + pepper, to taste
  • pasta, to serve
  • 4-5 baby bella mushrooms, sliced


  1. In a food processor puree the walnuts, rockets(arugula), half of the olive oil, asiago, and garlic. Scrape down the sides of the bowl and then slowly pour in the rest of the olive oil with the food processor running. Taste and add salt and pepper to taste.
  2. Meanwhile, bring water to a boil and cook your pasta. Slice and sauté the mushrooms with a splash of olive oil and minced garlic until cooked and fabulous.
  3. Toss the pesto with the pasta and top mushrooms. Enjoy!

Green monster dinner.

6 thoughts on “Rocket Pesto”

  1. sometimes you need an indoor/ac/bedroom picnic. it’s just life.

    i’ve never made pesto before. i don’t know why, cause i love all of the things that go in it!

  2. Pingback: Pesto Chicken Wrap
  3. Yummyness! I make pesto weekly…can’t stop eating it…I use fresh basil leaves though. sometimes pine nuts instead of walnuts….it is so delightful!

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