I’ve just pulled the first lot of rocket.
We’ve been harvesting it for a few weeks already, and it bolted in last week’s hot weather. That’s ok, though – lots of lovely rocket for us! I’m a big fan of rocket, both the kind you see in the picture, and the smaller stuff you get in the shops. We eat it in salads, on pizza, on pasta, and in stir frys, and it makes an excellent pesto, too. It’s really easy to grow – it takes a wee while to germinate, but once it gets going it’s hard to kill, and if you grow the other kind a plant or two will last you all season. It’ll do well on a windowsill, too, and if you keep herbs in your kitchen a rocket plant will likely thrive in the same spot (our kitchen is too dark for that though, so it lives outside).
2 handfuls of rocket
Half a handful of nuts (you can use pine nuts, or walnuts, or cashews, or pretty much any other kind of nut)
Oil – as much as you need until it is the consistency you want. Start with a tablespoon, and work your way up from there if you’d like your pesto smoother
Lemon juice – a teaspoon (or more if you like your pesto more lemony)
Salt, pepper (chilli flakes are also fab)
Garlic – 1 or 2 cloves
Chuck everything into your food processor or blender, and whizz until it is sauce-like. Keeps in a jam jar in the fridge for a week, but I suspect you’ll want to eat it before then… Great on pasta, or drizzled over roast veg.
Also works well with other leaves – kale, broccoli leaves, cabbage, beetroot leaves. Any green that’s somewhat firm!