Bitter taste of rocket pesto I've gone overboard with sowing rocket (Eruca sativa, also known as arugula, eruca, rucola, roquette, etc.) in my vegetable garden... To use up the surplus I've made some fresh salad (recommended), filling some omelets, and also tried a pesto using these leaves instead of the more common basil. My question is about the latter. Basic ingredients I had at hand:


rocket leaves
lightly toasted sunflower seeds
some matured white cheddar
olive oil
salt, pepper, chilly flakes, balsamic vinegar


While I quite liked the peppery-tasting result on pasta, my first impression was that this was quite bitter. Not bitter enough for me to avoid in future, but I would be hesitant serving this to someone else.

I've been comparing with recipes on the internet, and those do not seem to differ much. Some add a twist of lemon zest, garlic, some basil leaves, and of course the more traditional pecorino or parmesan. But I don't think enough to dilute the bitter taste.

So I am wondering if other people that have made this sort of pesto have the same reaction of bitterness? If so, do you have any tricks for me to bring down the bitterness to acceptable levels - and would you consider this to be suitable for general consumption (e.g. guests that may be used to different fare than you)?
Rocket has an inherent bitterness and not much sweetness, so any pesto you make from it will have that quality. You can try and balance it with sweetness, acidity, etc but that will only go so far. Basically, if it's going to be too bitter for someone's taste you're better off making something else, or using the rocket's strong flavors in conjunction with something like coriander leaf, cilantro leaf or basil.