Bagel with cream cheese and rocket pesto

Rocket pesto. Don't you just love the sound of it?! Makes you wonder what it's about. Fun name too. Rocket leaves are also known as arugula leaves, but the latter doesn't sound even half as interesting. I had never heard of rocket leaves until I lived in Paris a few years back. Once I discovered the zingy and peppery salad leaves, I fell in love with them. So much so that I would use them for all my salads if possible. Pink grapefruit and rocket salad is one of my favorites. 

When I came back to Delhi, I was thrilled to see that these lovely leaves were available here as well, and were being used in many dishes on restaurant menus. Alas, finding good, fresh, unwilted rocket leaves is a rarity. I've been wanting to make rocket pesto since a while, but somehow never manage to find enough nice leaves for it. This week when I did manage to get a whole big bunch, I knew I had to make the pesto right away. Rocket pesto is pretty much the same as basil pesto in terms of the process and ingredients, but with a whole different zing to it. And the best part is, you don't have to worry about it oxidising and losing its bright green color!

For 1 small jar of rocket pesto:

2 cups rocket leaves (packed)

1/2 cup pine nuts (or walnuts)

1/2 cup grated parmesan cheese

2 cloves garlic

3-4 tbsps olive oil

salt and pepper

Wash and rinse the leaves well. Peel the garlic cloves and rough-chop. Combine all the ingredients in a grinder and grind on low speed churning into a paste.

You can use rocket pesto just like basil pesto...in pasta, sandwiches, sauces, dips, over roasted potatoes...even on pizza! I made myself a yummy lunch with a wholewheat bagel smeared with some creamcheese, pesto and then topped with some oven-roasted tomatoes. You could also use sun-dried tomatoes from the stores, or make yourself a batch at home. Here's how. The rocket pesto will easily last upto a week if stored in the fridge in an air-tight container. You could also freeze it for future use. So go ahead and make some right away, and add a whole new flavour to your food! 

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