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Roasted chestnut rocket pesto recipe
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5 from 4 votes

Roasted chestnut and rocket pesto sauce

This roasted chestnut and rocket pesto provides an interesting pungent twist and is a cheaper alternative to the traditional pesto Genovese.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Sauces & Dips
Cuisine: Italian
Servings: 4
Author: Sabine


  • ounces (or 100 grams) Rocket leaves
  • ½ cup chestnuts roasted and peeled
  • 2 cloves garlic minced
  • cup parmezan cheese
  • 3 tablespoons olive oil extra virgin
  • 1 teaspoon seasalt
  • ½ teaspoon ground pepper
  • ½ tablespoon fresh lemon juice


  • Use a pairing knife to make a small cut in the round end of the chestnut.
  • In a dry frying pan, add the chestnuts on medium heat and roasted for 10 minutes until soft.
  • Peel the chestnuts when cooled down.
  • Add the peeled chestnuts, parmezan cheese, garlic, rucola leaves, salt, pepper and half the olive oil in a chopper and mix until you get a coarse texture.
  • Add extra lemon juice and olive oil if the pesto is still too dry. Season with salt and pepper.


  • Use a food processor for a smooth consistency and texture.