Wednesday, 31 October 2012

basil, rocket and walnut pesto

A tasty variation on the traditional pesto. Use as you would any other pesto. This one uses much less oil than most but still packs an amazing flavour. These quantities are a very rough guide and make a lot of pesto. I froze half  for future use and still had enough for at least two meals.

2 large bunches of fresh basil
1 packet of wild rocket
2 - 4 cloves of garlic
approx 100g pecorino or parmesan cheese, grated or chopped into small pieces
good quality extra virgin olive oil to taste (I used a quarter cup)
squeeze of lemon juice
cracked black pepper
2 generous handfuls of walnuts (almonds work really well too)

  1. Roughly tear the basil, stems and all and place in the bowl of the food processor along with the rocket, garlic, cheese and walnuts. Start by pulsing everything together and when it starts to break down you can put it on continuously for a few second until you end up with a smoother consistency. It's up to you what consistency you want.
  2. Add the olive oil, lemon juice and black pepper, blitz for another few seconds then check season.
  3. It's now ready to use or freeze.

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