Updated: May 24
A lovely nutty alternative to the classic pesto.
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
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.