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Writer's pictureAlex Gear

WILD ROCKET AND PARMESAN PESTO

Updated: May 24, 2021

A lovely nutty alternative to the classic pesto.


Ingredients:

100 g wild rocket leaves

5 garlic cloves

50 g walnuts

100 ml olive oil

50 ml extra virgin olive oil

50 g parmesan cheese, grated

Sea salt and pepper


Method:

  • Put the rocket, garlic, walnuts, salt and pepper into a food processor and blend until smooth.

  • With the processor still on, pour the olive oil in a steady stream to achieve a dropping consistency.

  • Add the parmesan cheese, check the taste and consistency and add a little more olive oil if required.

  • Put into a glass or ceramic jar and cover with a thin layer of oil (this helps to protect the pesto from oxidation) and store in the fridge.

* Use within 2 weeks.

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