Traditional pesto is made from basil leaves, but there is another fabulous version made from rocket. Here are the two recipes.
2 cloves of garlic
2 cups of basil leaves (gently washed and dried)
50g pine nuts
50g Parmesan cheese (freshly grated)
Salt and pepper
Squeeze of lemon (optional)
1. Place the garlic and basil leaves into a blender. Whizz until they form a paste.
2. Add the pine nuts, Parmesan cheese and add a few spoons of oil. Blend and keep adding the oil until you have a runny pesto (it should not be too thick).
3. Season with salt and pepper and add a squeeze of lemon if you are using it.
Pesto Recipe Note
You can also make this in a traditional way in a mortar and pestle – the heavy charcoal grey ones you find in the Chinese shops are perfect.
Rocket Pesto is very easy, once you know how to make basil pesto. Place 50g of rocket leaves (washed and dried carefully) into a blender with 50g of pine nuts and 1 clove of garlic. Blend. Add olive oil, 50g Parmesan cheese, salt and pepper and blend. Add more oil if you need to.
You can also replace the pine nuts in both recipes with shelled walnuts or almonds (remove the skins first or buy the ready-blanched) – the flavour will be a bit different, but it is still good.
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