About this Recipe

Rocket pesto is a good way to use advanced salad, perhaps a little shriveled. Be careful though, because this vegetable has an intense, spicy and bitter taste, so mix it with basil, so the result will be more balanced.

You can also taste the mix of ingredients and adjust the taste according to your taste by adding more rocket or more basil.

the vinaiolo’s pairing

A Timorasso, a Piedmontese white wine, whose traces were almost lost. A few years ago a handful of producers from the Tortona area resumed the production of this white wine characterized by floral and citrus notes on the nose, while in the mouth it has a pleasant minerality and freshness. The good structure makes it able to support strong flavors such as parmesan and rocket. A wine with good longevity capable of evolving in the bottle and giving its best after a few years from bottling.


  • 100g rocket leaves
  • 100g basil leaves
  • 120g extra virgin olive oil
  • 60g grated parmesan cheese
  • 50g cashew nuts
  • 200g fresh lasagne
  • 1l milk
  • 100g flour
  • 50g butter
  • grated nutmeg
  • salt




40 minutes

Cooking time

1 hour




Quickly wash under running water the rocket and basil leaves, pat dry them well with a clean towel and chop them. Put them in a blender, add a pinch of salt and blend.

When you have made a homogeneous mince, pour slowly, with the blades in operation, about half the oil, then half of the cashew nuts and finally half of the grated cheese. Continue in the same way by adding the remaining oil, cashew nuts and finally the remaining cheese; taste it as you prepare the pesto and add salt if needed.

Melt the butter in a saucepan with a heavy bottom over low heat. Add the sifted flour and stir it constantly with
a small whisk by hand. Once the flour is toasted, pour the milk (which should not come from the refrigerator) slowly and never stop stirring, then add nutmeg and salt. Continue the cooking, always on low heat, for 10 minutes, stirring occasionally to prevent clumping: the sauce is ready when its texture is creamy and velvety. Turn off the heat and set aside.

Mix the pesto with the béchamel and alternate in a baking pan lasagna sheets with pesto and béchamel. Sprinkle the surface with a little more grated cheese
and bake at 200 ° for about 30 minutes.

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