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If you’ve got loads of rocket blooming in your garden or find a bunch on special from the local market you’re halfway to a great homemade pesto that can be used with almost anything.
150g rocket leaves
35 grams freshly picked basil
75 grams pine nuts, lightly toasted
70 grams grated Parmesan cheese
2 garlic cloves, peeled & chopped
¾ cup of extra virgin olive oil
1 x food processor with blade attachment
Pesto: Place all the ingredients into the food processor, with half of the olive oil. Turn on the process and blend until finely chopped and all the ingredients are incorporated. When it comes together drizzle in the remaining oil through the feed tube in the processor until you have a smooth pesto consistency. Pour into a container and store in the fridge for up to 10 days. Great for tossing through pasta, boiled potatoes, with grilled meats & roast chicken and perfect as a spread on crostini or in sandwiches