Rocket Pesto with Almonds

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the rocket and spin dry, preferably in a salad spinner. Chop into small pieces in a food processor or with a hand blender. Add the almonds, garlic and salt and continue to puree. Finally stir in the freshly grated cheese and olive oil. Pour into a clean mason jar and cover with a little olive oil, then the pesto will keep for several weeks in the refrigerator.
To serve, simply pull the desired amount of pesto into hot spaghetti (save some of the boiling water, then everything can be mixed better). When the pesto is not used up, top up with a little olive oil.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.