Yes, guys! I am posting another delicious pesto recipe, as it’s spring and you should make the most of the fresh salads. This time, I made pecan and rocket pesto. Let me tell you, that it also takes only ten minutes to prepare, just like the other types of green pestos I’ve made recently. It is absolutely sensational in terms of flavour. Furthermore, the ingredients are cheap and accessible all year-round. You can use the pesto with pasta, bread, salads or even roasted veggies. As you can see, you can practically use it with any yummy dish you decide to cook up. Are you ready to give the pecan and rocket pesto a go? Good luck and leave a comment below!
Erudus might save your life!
It’s not a coincidence that I’ve made the pecan and rocket pesto. It’s spring and it’s also time when allergies start to kick-in. I’ve come across a very helpful guide on identifying EU’s 14 major food allergens called “Think Allergy Think Erudus”. It was created by a company called Erudus. You can access the guide here. Erudus is highly dedicated to the identification of the 14 major food allergens and lists them all! It’s fantastic, because Erudus gives you tips on what to look for on the nutritional labels with specific allergens. Also, caterers can determine whether some foods may pose as a risk to their clients. Very important and very helpful for those suffering with allergies. Check it out!
Rocket salad is very popular. Nowadays, you might even come across sold out shelves in the supermarkets. As the weather is getting better and better, the salad seems to be disappearing. Has this question ever dawned on you, why is it called rocket salad? Perhaps it has something to do with its shape. In fact, rocket actually has many names. It’s also called roquette, arugula, ruccola or garden rocket. Which name do you use? For now, I will call it rocket salad for the pecan and rocket pesto recipe.
So, where did rocket salad come from originally? Italy definitely comes to mind at first. Actually, rocket salad has been present in the Mediterranean region for centuries. The Romans ate these herbs regularly. In fact, it was believed that rocket salad was a natural aphrodisiac. Rocket salad tastes very bitter, quite peppery and nutty at the same time. The flavour can be very intense. Even too intense for some. However, I like it very much.
Selecting the rocket salad
When you go to the super market, make sure you get a packet with very green leaves. Just take a little peak and see if there are any yellow or dried up leaves inside. You definitely don’t want those for your pecan and rocket pesto. The best quality of rocket salad is, of course, if you grow it yourself.
Pick a place in your garden that already has some taller plants in the ground. Plant the seeds right under them. It will fill up the space perfectly! You should do this from March to April. Make sure you water the seeds in the soil regularly! You should be able to spot the first leaves within a month. You can generally pick the leaves after five weeks, then just repeat the process. This can go on until September. Does anyone have any tips and tricks for growing rocket salad in their own garden? The pecan and rocket pesto must taste amazing with freshly picked rocket. Let me know!
Lastly, just a fun fact for the few who love to try something new. In Italy, they make an alcohol that’s completely made out of rocket salad called ruccolino. Would you dare? I think it sounds worse than a chilli shot of vodka. I honestly don’t think I would be up for it.
The pecan nuts might sound like a strange addition, but it’s not. Pecans originate from Mexico and the USA. They are smooth and very similar to the traditional walnuts. There isn’t much of a difference between the two types of nuts. I’ve recently used walnuts for my walnut and watercress pesto recipe.
Pecans are creamier, slightly smoother and rich in terms of nutritional value. They have proven positive effects on the heart and the cardiovascular system. I love pecans, especially in a pecan pie! Yum. Nonetheless, the pecan and rocket pesto is very useful. You can virtually use any nuts you want.
Once you place the ingredients in the mixer, make sure you control the thickness of the pesto. Do you like yours a but chunkier and coarse? Or, do you prefer a finer and smoother pesto? I like the chunkier version. I even add little bits of pecan bits to get that crunchy texture. This is totally optional! If you wish to have a smoother consistency, simply add water, lime, or lemon juice.
You can be very creative here. First, you can serve the pecan and rocket pesto with a pasta dish. Most people use pesto on pasta because it’s very time-saving and it’s full of flavour. Second, you can also serve the pecan and rocket pesto on bread. This is great party food. I’ve recently made an avocado pesto. I served it on bread and it was delicious! These little babies went away in a split second. Finally, you can add them into salads as dressing.
- 100g (3oz) rocket/arugula, washed
- 2 garlic clove, peeled
- 60g (2 oz) Parmesan cheese, grated
- 60g (2 oz) pecan nuts, shelled
- 125ml (½ cup) olive oil
- Place all the ingredients in the food processor and blend until smooth.
- Season to taste and serve, or freeze.
- Served the pesto with pasta, bread or mixed into a salad.
- Category: Side Dish
- Cuisine: Italian
- Serving Size: 1 sreving
- Calories: 415
- Sugar: 1.1 g
- Sodium: 146 mg
- Fat: 43.7 g
- Saturated Fat: 7.5 g
- Carbohydrates: 4.1 g
- Fiber: 2 g
- Protein: 7.2 g
- Cholesterol: 11 mg
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P.S. This post is sponsored by Erudus.