Rocket pesto is a staple in our fridge. This versatile sauce is fantastic as a pasta sauce, stirred into sour cream to make a dip, spread on crusty bread and toasted as an alternative to garlic bread and stirred into veggies instead of butter!
- 1 small garlic clove
- Pinch of sea salt
- 25g pine nuts, very lightly toasted
- 50g rocket leaves
- 25g Parmesan, finely grated
- Juice of ½ lemon
- 125ml extra-virgin olive oil
Put the garlic and salt into the bowl of a small food processor or Thermomix and pulse.
Add the pine nuts and pulse until roughly chopped (be careful not to over-process). Add the rocket and pulse carefully until it is well mixed, but still very textured. Transfer everything to a bowl.
Stir through the Parmesan and lemon juice. Pour in the olive oil and mix well until you have a beautiful paste. Season to taste as you go!