This is a fresh and vibrant rocket and almond sauce, quick to prepare and very versatile.

Rocket has a naturally peppery and slightly bitter flavour, which is well balanced by the mild sweetness of almonds. The result is a creamy sauce ready in just a few minutes using a food processor.

Perfect for pasta, bruschetta, grilled vegetables or even as a simple spread.

Serves: 2 | Preparation time: less than 10 mins

  • 200 g fresh rocket (arugula)
  • 30 g peeled almonds (blanched almonds)
  • 1 tablespoon grated Parmigiano (Parmesan cheese)
  • Extra virgin olive oil (EVOO), to taste
  • A pinch of salt

Method

  1. Rinse the rocket thoroughly and pat dry.

  2. Place the rocket in a food processor with 2 tablespoons of extra virgin olive oil, the almonds, grated Parmigiano and a pinch of salt.

  3. Blend until smooth and creamy.

💡 Tip

When blending nuts, be careful not to over-process. The friction from the blades can heat the natural oils in the almonds, which may result in a slightly burnt or bitter taste.

To avoid this, switch off the food processor once or twice during blending and stir the mixture with a spoon before continuing.

If the sauce still tastes too bitter, simply add a few more almonds or some pine nuts to soften the flavour.

🫙 Storage

Store the sauce in a sterilised glass jar and cover the surface with a generous layer of extra virgin olive oil.

Keep refrigerated and consume your Rocket and Almond Sauce within 4–5 days.

 

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