This recipe takes only 10 minutes to produce 250ml of pesto and makes a great alternative to the usual Basil-based version.
Ingredients:
125g rocket, blanched in boiling water for one minute
2 or more large cloves of garlic finely chopped
50g pine nuts
60g grated parmesan (preferably from a block)
1 tbsp lemon juice
80ml extra virgin olive oil (or hemp oil)
Salt and freshly ground pepper
Method:
Drain the blanched rocket well.
Place all the ingredients, except the olive oil, in a food processor and blend until smooth, scraping the sides down occasionally.
With the motor running, gradually blend in the oil.
The addition of a little extra oil will give a more spreadable mixture.
To store:
Place the pesto in a sterilised jar and pour a little extra olive oil on top and seal with a lid. Keep refrigerated until needed.
It will keep for up to a month in the refrigerator.
Freezing:
Pesto freezes well in small tubs or ice cube trays. Throwing a couple of pesto ice cubes into your pasta sauce, stew or soup the next time you’re cooking is a great way to add extra nutrients.
Categories: recipes, seasonal eating, vegetarian
