Rocket pesto

Name: Rocket pesto
Cuisine: Italian
Ingredients: 200-250 mls olive oil; 40 g parmesan, grated; salt and pepper; 50 g pinenuts lightly toasted; 2 cloves of garlic; 100 g rocket

Preparation info

Difficulty
Easy

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

An identical recipe to the basil classic, this has the peppery flavour of rocket which is just as happy in the company of pinenuts, garlic, olive oil and parmesan as basil is, and can be used in the same way.

Ingredients

100 g rocket
50 g pinenuts lightly toasted
2 cloves

Europe
Italy
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

PUT EVERYTHING EXCEPT THE OIL and cheese in a food processor and blend to a coarse puree. Add half the oil and the parmesan and blend again for a few seconds. Transfer the pesto to a jug or bowl and stir in the rest of the oil, or as much of it as you think the pesto needs. As with other pesto, store it thick and dilute with olive oil when needed. Store with a thin film of olive oil on top.