My experiments with pesto making began when I was a member of the Temple Bar Food Market, in Dublin, in its early days. I tried many different combinations of herbs and nuts, and this salad rocket recipe became a firm favourite with my customers.
Rocket Pesto
Rocket is rich in vitamins and minerals and it is an antioxidant. This recipe is a perfect way to use up left over rocket and avoid food waste. Give it a try!
Servings 4
Ingredients
- 15 g cashew nuts
- 1 clove of garlic, roughly chopped (or to taste)
- 225 ml extra virgin olive oil
- 150 g salad rocket leaves
- 50 g grated Parmesan cheese
- Fresh lemon juice to taste
- Sea salt and freshly ground black pepper
Instructions
- Blitz the nuts in a food processor. Leave them as smooth or as textured as you wish.
- Add the garlic and the rocket and blitz again. You may need to add a small amount of the olive oil at this stage. Continue to gradually add the olive oil until the pesto reaches your desired consistency.
- Add the cheese and a squeeze of fresh lemon juice and blitz again. Taste and add seasoning and extra lemon juice as required.
- Pour into cooled sterilized jars. When opened, store in the fridge and use within one month.