Rocket pesto with activated nuts

Weekend recipe: rocket pesto with activated nuts

Nikki ParkinsonFood and Wine, Life 9 Comments

If you’re still with me even though I’m confessing up to being a lover of activated nuts, thank-you.

Yes, I too, laughed along with the rest of Australia when chef and TV personality Peter Evans shared his daily food menu and included activated nuts on the list but I’ve literally had to eat humbled nuts (activated of course) since first tasting the difference.

I won’t go into what makes a nut activated and why this is a good nutritional bandwagon to jump on because my blogging mate Katie 180 is much more expert in this field and has the lowdown for you here.

What I will say, is that you should give them a go. If you’re into nuts, that is. You can make your own (see above reference to Katie) or do what I did and buy some at your local fresh food/health store. The ones I buy are the 2Die4 brand (Bryon Bay-based) and I sourced them at Get Fresh, Cotton Tree.

The inspiration for this recipe didn’t actually come from the nuts but from the over-supply of rocket in Mr SY’s veggie patch. It keeps on producing and I keep making pesto. I’m really not fussy what variety of nuts go in my pestos and in this case it’s actually a mix of walnuts, almonds, pecans, hazelnuts and Brazil nuts.

I don’t go crazy with oil in my pesto … enough to keep it moist but generally it’s being used straight away so I don’t need a whole lot of oil for storage longevity.  We use it with pasta, as a dip, in a frittata, baked on fish, chicken or lamb. It packs a mighty, peppery flavour and that’s all right by me.

Rocket pesto with activated nuts


Rocket pesto with activated nuts
Author: Nikki Parkinson | Styling You
Prep time:
Total time:
Serves: 5-10
When life hands you an abundance of rocket, I say make pesto. This recipe is supercharged thanks to the inclusion of activated nuts.
  • 2 large bunches of rocket, washed and dried and removed from any stalky bits
  • Handful of basil
  • 150g parmesan cheese, cubed
  • 2 cloves of garlic
  • 150g activated or regular nuts of your choice
  • Good quality olive oil, enough to drizzle in and make pesto moist
  1. Blitz together parmesan cheese, garlic and nuts in food processor or Thermomix to desired coarseness.
  2. Add one bunch of rocket with a drizzle of olive oil and process until combined.
  3. Add second bunch of rocket and the basil, repeat processing.
  4. Serve and eat with crackers immediately or store in an airtight container for use later.

What’s on the menu at your place this weekend? Have you tried activated nuts in a recipe?

Comments 9

  1. I’m going through a ricotta phase at the moment…my favourite lunch on the run is ricotta on toasted multigrain muffins with honey…and a chicken/pesto/pine nut/ricotta pizza for when I have more time! Loving that bowl Nikki…have come across that design before but can’t think where…Samantha Robinson??

  2. That pesto looks so vibrant and green Nikki! I imagine the home grown rocket sure packs a rockety zing on the taste buds, yum! Thanks a bunch (of rocket!) for linking to my nutty post, x

  3. I am sorry I don’t like nuts I never have and I don’t know why but I do like the idea of them they are so good for you I can handle a few cashews but that’s about it ,but I do like pesto thankyou very much and I do remember the uproar when Pete Evan when all activated Nuts ,he has a show on tonight on 72 at 9.30 I think which might be interesting.We have the 21st tomorrow night so I will be staying home tonight and probably recovering on Sunday,Have a lovely weekend Nikki .

  4. That looks delicious! I think it was when Pete referred to Emu Balls, Australia collectively wanted to vote him off the island. That said, I’m with you. I love me some activated nuts!

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