Park's Edge Rocket Pesto




A bright and flavourful pesto for salad by Park's Edge Bar and Kitchen, based in Herne Hill


  • 50g wild rocket
  • ½ lemon juice and zest
  • 1 garlic clove
  • 125 ml extra virgin olive oil
  • Pinch of sea salt
  • Pinch of celery salt
  • Pinch of chilli flakes
  • 25g pine nuts
  • 25g parmesan / Grano Padano (finely grated)
  • Pinch of black pepper


Step 1:  Quickly and gently toast (and toss) the pine nuts in a hot dry non-stick pan.

Step 2: Pour the garlic, salts, pine nuts, chilli flakes and lemon juice into a small food processing jug and pulse until the nuts are roughly chopped and well mixed. You still want some bite so don’t pulse too much!

Step 3:  Add the rocket, olive oil, a touch of grated lemon zest and pulse until the texture is finer and the rocket has pulsed to a nice consistency.

Step 4: Stir through the parmesan and season with black pepper to taste.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development