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Rocket Pesto

Pesto just goes great with so many dishes so I thought I'd let you have my favourite pesto recipe. My Rocket Pesto started just because I really wanted a quick pasta one night and couldn't get any basil, so used some left over rocket in the fridge instead. It was so good and has a much more peppery flavour than the traditional basil pesto.

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Try it with pasta but also give it a go on a few more dishes, it will surprise you how versatile it is as an ingredient. It's especially good in a left over roast chicken sandwich.

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To make it easily you need a food processor but it can all be made by chopping everything very fine and grinding together in a large pestle and mortar.

Ingredients

​Makes 4 servings

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  • 60g rocket leaves

  • 6 tbsp Olive Oil (Extra Virgin)

  • 2tbsp Garlic Oil (or 2 garlic cloves and 2 tbsp olive oil)

  • 20g pine nuts

  • 40g parmesan cheese

  • Salt and pepper

Method

This is so simple it doesn't really qualify as a method but here we go.

 

Put the Rocket in a food processor and blitz every so often until you can fit all the leaves in. Now add the olive oil and garlic oil if you have it. If not, just add in two more tbsp of olive oil and 2 garlic cloves. Next grate the parmesan and add that in with the pine nuts, a pinch of salt and a few grinds of black pepper.

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Turn on the processor and whizz it up until it's nice and blended and you can only see very small bits of the rocket in there.

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You are done, you can now use straight away or jar it up and keep it in the fridge. If you are jarring it pour a little olive oil on the top to create a film that will let it keep for a bit longer.

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