I have never made pesto before and I must confess that I’m not a real fan of the basil ones. Rocket is my favourite salad and I thought I could do somewhat of a pesto version with that instead. There has been cases where pine nuts have been known to give that metallic after-taste lately so I avoided it completely. Frankly, pine nuts are quite pricey here. I tried this recipe with toasted almonds but I think the preference of nuts is up to you.
This turned out better than I planned, albeit the nuts are harder to grind down with my inferior food processor. I don’t know if this is the type of pesto that would go on soups but it tastes great on pastas and brsuchettas. The pesto was finished off in two days. It’s so fast and such a handy thing to keep in the fridge when you have days that you don’t feel like cooking up a storm.
PARSLEY AND ROCKET PESTO RECIPE
A big bunch of rocket
A handful of parsley
2-3 cloves of garlic
Handful of toasted almonds (or use walnuts)
A big handful of grated Parmesan cheese
Extra Virgin Olive Oil
1. Put all ingredients, except the oil, into a food processor and blitz! Slowly through the funnel, pour your olive oil till it has achieve a consistency of thick glue. Taste and adjust anywhere that’s necessary.
2. Eat tossed with some cooked pasta or on toasted baguettes. You can freeze them in jars and they will last.