For me, this pesto is the essence of what I love about Italian food — simple, honest ingredients that rely on freshness and flavour. When you use the best olive oil, fresh rocket (rucola), and real parmesan (Parmigiano Reggiano), you don’t need much else — maybe just a little garlic and a handful of toasted pinenuts (pinoli). It’s food that’s generous without being fussy.
I’ve never found a jar from the supermarket that compares to homemade pesto. The shop-bought versions always taste a little flat — they lack that vivid green colour and the lively, peppery edge that makes everything it touches taste better. Homemade rocket pesto feels alive: the aroma, the colour, the texture — you can taste every ingredient.
Once you’ve made it yourself, it quickly becomes a habit. It’s the kind of simple, everyday cooking that brings a little joy to the routine — a reminder that great food doesn’t need to be complicated, just fresh, balanced, and made with care.
Rocket pesto is one of those kitchen staples that instantly lifts a dish from simple to special. I love the peppery bite of rocket paired with toasted pinenuts, parmesan, and good olive oil — it’s bright, nutty, and full of character. My favourite way to eat it is spread on sourdough or in a toastie with mozzarella and tomato, but it’s just as good stirred through pasta, drizzled over vegetables, or spooned onto grilled fish.
10 minutes
Rocket Pesto
Kia ora, and welcome to Māia.
I believe food should be nourishing, joyful, and shared. Māia is about giving you confidence in the kitchen and making the everyday a little more delicious. I’m Colleen, and I’m so glad you’re here
Have a question, recipe idea, or just want to say kia ora? Drop me a message below — I’d love to hear from you!
