You Have To Try This Zesty Vegan Rocket Pesto

Kira Simpson

This was my first time growing rocket from seed.

Turns out it thrives in our warm Queensland winter, even in the shadiest part of the veggie patch. Which has left me with a garden literally bursting with peppery greens.

As much as I love rocket in salads, there’s only so much salad we can eat. So what to do with all the abundance? Rocket Pesto.

A bright, zesty twist on the Italian classic, here’s how you turn a garden full of rocket into your new favourite condiment.

Vegan Lemon Rocket Pesto Recipe


  • 2 cups fresh rocket (arugula)
  • Zest and juice of 1 lemon
  • 1/2 cup nutritional yeast
  • 1/3 cup pine nuts (or raw cashews)
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste


  1. In a food processor, combine the rocket, nutritional yeast, and pine nuts, and pulse 2-3 times to combine the ingredients.
  2. With the processor running on a low speed, slowly add the olive oil in a steady stream.
  3. Add the lemon zest and juice. Pulse a few more times to combine. Season with salt and pepper to taste.
  4. If you find your pesto is too thick, add a bit more olive oil.
  5. One of my favourite ways to serve is to add the pesto to cooked pasta in a hot pan, with a little of the pasta water to loosen the sauce. You could also add some diced zucchini or fresh peas.

If you’re not using it right away, store it in an airtight container in the refrigerator. Drizzle a little olive oil on top to keep it from browning. This will keep in the fridge for 1-2 weeks.

You could also spread it on a focaccia sandwich, dollop it on grilled chicken or fish, or use it as a zesty pizza sauce. Buon appetito!

Kira Simpson

Kira Simpson is an environmentalist and sustainability expert. She started The Green Hub as a blog in 2015, which has since grown to become one of Australia’s largest education sites dedicated to helping people live a more sustainable lifestyle.