- Black Olive Pesto -

It’s full on springtime in Rome: the Italians walk around slightly more tanned than usual, the air smells of fresh basil, and rucola (rocket) turns the market stalls green.

Those spring ingredients combined make a lovely pesto for all your Italian dishes - easy, quick, tasty, healthy, and inexpensive. In this dairy-free version, the saltiness of black olives makes up for the parmesan cheese, and the peppery rocket salad gives it an extra kick.

Black Olive Pesto Recipe


  • 2 tbsp pine nuts

  • 2 tbsp sunflower seeds
1 garlic clove
1 lemon, juiced

  • a handful of basil leaves (+/- 20g)

  • 250g fresh rocket

  • 100g pitted black olives (+ juice from can)
salt and pepper


  1. Dry roast the pine nuts and sunflower seeds in a frying pan. Then mix them in a food processor, until there are no big pieces left.
  2. Add all the other ingredients, apart from the olive juice, and blend until smooth. Add the juice until you’ve reached a creamy consistency.
  3. Use this rocket pesto in pasta dishes, lasagna, on bread, as a dip, … Endless possibilities!
16th May, 15