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Pistachio & Rucola Pesto
- Makes
375 ml
- Difficulty
Easy
By Tessa Kiros
Published 2004
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 60 g ⅓ cup 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.
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