Pistachio & Rucola Pesto

Preparation info
  • Makes

    375 ml

    • Difficulty

      Easy

Appears in

By Tessa Kiros

Published 2004

  • About

This is wonderful mixed through pasta. It has an interesting sharp-sweet flavour. Sometimes, I leave out the parmesan (although you don’t necessarily have to) and stir a few tablespoons through just-ready roast potatoes, then roast them for another five or ten minutes.

Ingredients

  • 2 garlic cloves
  • 60 g ( cup) shelled pistachios (about 100

Method

Crush the garlic finely with a little salt until it is almost a paste. Put the nuts in a blender and pulse into coarse bits. Add the rocket and continue to pulse until you have a crumbly, not-too-smooth paste. Scrape it out into a bowl, stir in the garlic, parmesan and oil and mix through well. Taste for seasoning — the rocket can be quite peppery and you may not need extra salt either.