Rocket & Avocado Pesto

This vibrant and herbaceous pesto showcases the peppery spice of rocket (arugula) and the creamy richness of avocado. It's a breeze to make and adds a zippy flavor to everything from pasta to grilled chicken.

The genesis of this pesto can be traced back to a fateful encounter in the bustling markets of Rome. Amidst the vibrant stalls and the tantalizing aromas, I stumbled upon a humble vendor selling the freshest rocket and avocados I had ever laid eyes upon. Inspired by the vibrant colors and the promise of unique flavors, I resolved to create a pesto that would capture the essence of both ingredients.

Prep time: 5 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup rocket leaves
• 1/2 avocado, pitted and peeled
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Combine all ingredients in a food processor or blender and blend until smooth.
2. Taste and adjust seasonings as necessary.
3. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Why It Works

• The peppery bite of rocket and the smooth, creamy texture of avocado create a harmonious balance of flavors.
• The pine nuts add a nutty crunch and richness, while the lemon juice brightens the pesto and enhances its freshness.
• The use of olive oil not only adds richness but also helps to preserve the pesto's vibrant green color.